Greek Frittata

This recipe was inspired by a delicious Greek pizza Harley and I get from Lost Dog! I love the flavors so much but when trying to stay healthy I cant eat pizza all the time. I used a frittata recipe from WW as a base but this was mostly an original recipe.

Ingredients:
6 whole eggs
1 cup of frozen chopped spinach (or fresh but I find baking with frozen spinach is actually better)
2 tomatoes, diced
1 onion, diced
1 heaping tbsp of minced garlic
1/2 tbsp of olive oil
1/2 cup of diced black olives (I used canned black olives, but kalmata olives would work well also)
1/2 cup of feta cheese
1 tsp oregano
1 tsp thyme
1 tsp parsley
Sprinkles of salt and pepper

Instructions:
1. Put frozen spinach in a medium saucepan with 1/4 cup of water and bring to a boil. Stirring to break up the frozen spinach until the spinach is thawed. Drain and set aside.
2. Add olive oil to saute pan and heat until shimmering.
3. Add garlic to saute pan and cook on medium heat until fragrant. Around 1 minute.
4. Add onions to the pan and saute until translucent. Around 3-5 minutes.
5. Add diced tomatoes, diced olives, oregano, thyme, and parsley to the onions and garlic. Cook for another few minutes.
6. Add drained spinach to the veggies. Continue to cook and mix for another 2 minutes. Sprinkle with salt and pepper.
7. In a small bowl, crack the 6 eggs and whisk until mixed.
8. Pour eggs into a glass pie dish sprayed with cooking spray.
9. Pour veggies into the eggs and mix.
10. Sprinkle feta into the veggies and eggs mixture and mix. Sprinkle salt and pepper one more time.
11. Bake in the oven at 400 F for 20-25 minutes until the middle of the frittata is no longer jiggly and the outer edges turn a golden brown.
12. Serve and enjoy!

Sweet and Spicy Lentil Chili

Made this recipe with my friend Megan last night and we both loved it! Those who are a fan of spicy and sweet main dishes will really like this. I used the recipe below as a guide but also made it my own a bit.

http://plantpoweredkitchen.com/recipes/recipe-sweet-potato-lentil-chili/

Ingredients:
1 tbsp of olive oil
2 medium onions, diced
1 large green pepper, diced
1 jalapeno, minced
2 tbsp of minced garlic
1 very large sweet potato or 2 medium sweet potatoes, peeled and diced
1 1/4 cup of green or brown uncooked lentils
2.5 cups of vegetable broth
1 15 oz can of organic baked beans
2 tbsp of apple cider vinegar
2 large tomatoes diced or 1 28 oz can of diced tomatoes
1 tbsp chipotle pepper flakes
1/2 tsp of cumin
2 tbsp of chili powder
1 tbsp of paprika or smoked paprika
Salt and pepper to taste


Instructions:
1. Heat olive oil in a large soup pot until shimmering
2. Add diced onions, green pepper, garlic, and jalapeno and saute on med-high heat until softened. About 5 minutes. Season with salt and pepper.
3. Add in diced sweet potato and saute for another 2 to 3 minutes.
4. Add diced tomatoes, vegetable broth, vinegar, can of baked beans, and lentils into the pot and stir.
5. Add cumin, chipotle pepper flakes, chili powder, paprika, and salt and pepper to taste.
6. Stir all ingredients until well mix.
7. Bring chili to a boil and then lower heat to a simmer.
8. Cover the chili and let cook for 25-30 minutes until sweet potatoes are softened and lentils are cooked through.
9. Serve by itself or add toppings like tortilla chips or sour cream and enjoy!

Note: To lower the spice factor, add only half a jalapeno and less chipotle pepper flakes