Easy Cheesy Frittata

This one is easy and a lot of fun.  You should be able to make this in less than 30, and impress everyone at the table!  Enjoy!

4 whole eggs

4 egg whites

2 Tbsp. water

1cup 2% Milk Shredded Mozzarella Cheese

1/2 cup chopped seeded tomatoes

2 slices cooked bacon or turkey bacon, crumbled

1/4 cup chopped fresh basil

Here's all you do:

HEAT oven to 350°F.

BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.

STIR in 1/2 cup cheese, tomatoes, bacon and basil. 

Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. 

Sprinkle with remaining cheese; bake 5 min. or

IRISH COLCANNON WITH BACON

Ingredients

4 large potatoes, peeled and quartered

3 slices bacon, chopped

1 medium onion, chopped

1/2 cup water

4 cups cabbage, thinly sliced

2 tablespoons butter

1/2 cup milk, warmed

salt and pepper to taste

Directions

Place potatoes in a dutch over or large saucepan. 

Add enough cold water to cover potatoes. 

Bring to boil, then reduce heat to med. low 

Simmer 20 minutes, or until tender.

Meanwhile, cook bacon in large skillet on med. 

Heat until crisp, stirring occasionally.

Remove bacon from skillet and drain on paper towels.

Stir onion into drippings 

Cook and stir until crisp-tender. 

Add 1/2 cup water 

Stir to release browned bits from bottom of skillet.

Add cabbage; mix well

Cover and cook 7 minutes or until cabbage is tender and water has evaporated. 

Drain potatoes; return to saucepan. 

Add butter; Mash potatoes until creamy, gradually adding

milk. 

Add cabbage mixture, bacon, salt and pepper. Stir until well blended

Chicken Souvlaki Marinade

• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzarziki Sauce (cucumber sauce)
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Directions

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. 

Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. 

In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic,

fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce.

Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a

serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. 

Stuff pita pockets with chicken and toppings to serve.