Strawberry and Pear Frittata My daughter loves any kind of casserole-ish dish. This recipe will make 16 blocks for you to split however you choose( one block snacks or three block meals etc...) 1 1/3 cup steel cut oats,5 bartlett pears cubed,1 cup sliced strawberries,16 egg whites or two cups sustitute, 16 pecans and 24 almonds (crunched and broken), 4 oz natural goat cheese (reduced fat feta or chedder will do also),6 tblspns vanilla protien powder,1/4 tspn stevia powder,1 tspn cinnamon,1/2 tspn mutmeg,1/2 tspn maple extract ( vanilla if you choose) 1/8 tspn ginger. Oven temp to 350. First pulse the oats in a blender until only slightly coarse.Put 1 cup oats in a 9x12 in dish for the crust reserving 1/3 cup for later. Place nuts in a ziploc bag,cover with a towel and beat or rolling pin until broken and cruched. In a large mixing bowl combine eggs,cheese protien powder,1/3 cup oats, nuts pears and strawberries and mix until well blended. Add spices and extract and mix again. Pour mixture over crust evenly and smooth into corners. You may want to non stick spray the pan if you r oven runs hot. Bake uncovered for 45 minutes until firm to the touch. We usually quarter the dish and then divide the quarters according to who gets how many blocks.My daughter will eat two to three,I have a four for the a.m. and my husband is on a five. Enjoy! If Ive forgotten anything please let me know!

Sounds wonderful Meredith! thanks for sharing it

Meredith, I want to start off by thanking you for posting this great recipe! I made it for lunch for my kids a couple of weeks ago and it was quite a hit! My children are a little older than your daughter (teens and tweens) so they had some suggestions for tweeking it 'next time' to their own tastes. They are not doing the Zone so I'm always keen to make any adjustments that they ask that will keep them eating a Zone meal (healthier for them and easier for me!) I thought I would share the modifications we came up with as we had it again for lunch today and they loved it....they didn't even pour syrup on it this time! LOL!

Their suggestions included, less oatmeal (they found it strong tasting in every single bite), more strawberries, more spices, and to leave the nuts uncrushed so they would be crunchier. We also added more nuts because of the non-fat protein in the egg whites and protein powder.

STRAWBERRY AND PEAR FRITTATA
1 cup steel cut oats (8C)
5 ripe pears, cubed (5C)
3 cups sliced strawberries (3C)
16 egg whites (or 2 cups substitute) (8P)
4 oz lf cheese (I used half feta half cheddar) (4P)
6 Tbsp protein powder (or equivalent of 4P) (4P)
10 Tbsp chopped nuts (I used half pecans half slivered almonds) (28F = 16 + 12)
2 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1/4 tsp ginger

Assemble as Meredith listed above. Spray 9x12 baking dish with olive oil cooking spray, place oats on bottom for crust. In a large mixing bowl combine egg whites, cheese, protein powder, nuts, pears and strawberries. Mix well. Add spices and extract and mix again. Pour mixture over crust and smooth into corners. Bake uncovered for 45 minutes at 350. Makes 16 blocks.

Delicious! Thanks again Meredith!

Sounds like a good one! May have to try it with my kids.

This recipe would taste great with any fruit substituted for the pears and strawberries...it would be fabulous with peaches, apples, plums, etc. It also reheats really nicely.

I am thrilled that other kids and grown ups are loving this recipe! We have used this basic set up to make all sorts of stuff like turkey "pot pie" dishes or pizza dishes ( pinapple, canadian lean ham Low fat mozerella) and so on. I used pumpkin and ginger with cinnamon for "pie" and there is soooo many variations. I am loving to hear how you are modifying it. Oh and thnak you for the correction regarding the fat content, yes I did need to make up for the non fat protien sources.

Yes! We are very much enjoying this recipe...and I'm sure there are lots of 'lurkers' that haven't posted that are enjoying it too! Like you, I've also used this idea for making individual veggie frittatas and pizza type dishes and it works really well. Thanks again for taking the time to post the recipe here...and if you have any more I promise I'd put them to good use! LOL!

i'm putting my mom to make this, thanks for sharing (:

Looking back at the Fruit Frittata recipe - reminds me of the boss of my son. He loves Rachael Ray and loves watching her's and other's cooking shows. He made a fruit Frittata desert of sorts in the crock pot (no Cheese)- of course it wasn't Zone friendly - but same idea.

Used (all mixed together) instant oatmeal, pkgs of vanilla pudding, canned fruit, sugar...

I am thinking that the Zone friendly recipe could be done in a crock pot, as well. Oatmeal instead of crust in pan, would be mixed in... I'll have to try it and let you know...

Jana, I have run out of protein powder, and I will be out for a bit since I am not going to be getting down to WF for awhile yet. Do you think this would still work by increasing the amounts of the other proteins? What would you suggest that I increase to balance it out?

John, that is a great idea! Yes please post how it turns out....it would be wonderful to be able to make it the night before and have it all ready in the morning.

Cran, I think it could work fine without the protein powder....I'd just increase the egg whites and the cheese to equal to 4 protein blocks that the protein powder would equate to. Interestingly, I made the frittata the first time with chocolate protein powder because its all I had in the house. The next time I made it with unflavoured PP and we actually missed the chocolate. DS commented that I should have added some chocolate chips LOL!!! Not exactly Zone friendly!

wow!! just reading this recipe I know it's going to be yummy!!!!!! you know what else is healthy and my kid loves? This recipe I found at a wonderful recipe exchange site(http://recipebuddys.com/free-recipe...ugh-55418)

Spinach and Ricotta Pizza Dough

1 cup fresh spinach, leaves lightly steamed
1 cup ricotta cheese
1 egg
4 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup (4 tablespoons) olive oil
2 packages dry yeast
2 teaspoons light brown sugar
3/4 cup warm water

Dissolve the yeast in the warm water and stir in the light brown sugar. Set the yeast mixture aside for at least 5 minutes.Meanwhile, put the ricotta cheese and the spinach leaves in a blender and blend at high speed until you have a smooth, bright green mixture.
Sift the flour into a bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil, the egg, the spinach mixture and the yeast mixture. Put flour on the kneading board and place the dough mixture on the flour. Knead the mixture for 8 to 10 minutes until the dough is uniformly mixed and elastic. Add flour as you knead if necessary to keep the dough from becoming too sticky.When the dough is ready, place it in a
clean bowl that has been brushed with oil. Brush the top of the dough with oil and place a clean cloth over the bowl. Put the bowl in a warm, draft-free place for 11/2 hours.
This recipe will make:2 thin crust pizzas, 12-inches each2 stuffed pizza pockets1 thick crust pizza, 14-inch6 - 6-inch pizzas

Careful: I looked at this recipe and though it looked good, I knew it was not ZONEd, but also wondered and was leery of it even being balanced! So, I entered it into the Spark People Recipe's. (I did share it, so its available to every one.)

Here's essentials, based on 1 serving which is one slice.
Out of 16 slices in two 12-inch thin crusts:

Calories: 199.7
Fat: 5.6 g
Carbs: 29.7 g
Fiber: 1.2 g
NET Carbs: 28.5 g (per 1 of 16 slices)
Protein: 7.1 g (and not sure if useable?)

<div class='NTForums_Quote'>Posted By Jana on 10/23/2009 1:42 PM

John, that is a great idea! Yes please post how it turns out....it would be wonderful to be able to make it the night before and have it all ready in the morning.</div>

Okay - I put this together - last night - wasn't sure how it would turn out - was hoping for more of a desert taste (dish) for Thanksgiving - unfortunately, as suspected, Oatmeal instead of crust like, obviously a different texture - so . . .
.
The whole batch tasted more like, well like slightly flavored oatmeal.
and a little bland. I did leave out the cheese, and added more protein powder for P. AND I did use unflavored protein powder - maybe I should have tried vanilla flavored?
.
At least I'll have a hearty breakfast!

This sounds interesting and delicious! What meal would you suggest this for? I've never had frittata, and I would never think fruit, eggs and cheese would go together.

Thanks for posting John. I used chocolate PP the first couple of times I made the dish (because it was all I had on hand) and then I tried unflavoured and we really missed the chocolate flavour. I think it would be better with the vanilla flavour than the plain. Did you try with the crust on the bottom of the crockpot or did you just mix it all together? As for the blandness....I doubled all the spices the second time I made it and it was great. Also, I like the feta cheese in it...gives it a little kick.

Xee...I have made this both for breakfast and for lunch for my family. I warm up the leftovers for afternoon snack sometimes as well. It is a wonderful combo.

I have a lot of apples in my fridge right now and the kids actually suggested that I make this frittata this week to use up some of the apples (substitute for the pears)....so they must like it!

I am getting tired of my 2 usual breakfasts of smoothie or omelet, so I finally got around to trying this one.

Both hubby and I quite enjoyed it, and it feels quite filling! I used canned peaches instead of pears, because it's what I had. It seems very easy to mix and match the fruits or change up the cheeses.

A little note though... 1/2 pear=1C, so I think you need to halve the amount of pears in there.

You are right Xee! Thanks for bringing this to my/our attention. Here is the corrected recipe for anyone who likes to print them without having to make handwritten modifications......

STRAWBERRY AND PEAR FRITTATA
1 cup steel cut oats (8C)
3 ripe pears, cubed (6C)
2 cups sliced strawberries (2C)
16 egg whites (or 2 cups substitute) (8P)
4 oz lf cheese (I used half feta half cheddar) (4P)
6 Tbsp protein powder (or equivalent of 4P) (4P)
10 Tbsp chopped nuts (I used half pecans half slivered almonds) (28F = 16 + 12)
2 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1/4 tsp ginger

Assemble as Meredith listed above. Spray 9x12 baking dish with olive oil cooking spray, place oats on bottom for crust. In a large mixing bowl combine egg whites, cheese, protein powder, nuts, pears and strawberries. Mix well. Add spices and extract and mix again. Pour mixture over crust and smooth into corners. Bake uncovered for 45 minutes at 350. Makes 16 blocks.

Thanks for bringing this recipe back!

I was going to try this recipe, copied and stored on my computer but lost the file when my computer crashed (and my hard copy has mysteriously disappeared).

So, now that I have it again, maybe THIS time I can finally get around to making it!

One (hyphenated) word: Back_up ... !

Thanks Jana!

I have another question about the amounts and blocks. I keep getting mixed up on the oatmeal blocks, as I've seen so many different amounts. As far as I can tell from my latest go-round of searching, oatmeal has the following blocks:

1/2 oz dry = 1 block
1/3 c cooked = 1 block

Does this recipe use dry or cooked? And how much is 1/2 oz in T or c?

Looks like recipe uses dry (uncooked) measure.
2 Tbl = 1 block.

Yes, obviously a back-up would have been a good thing.

The recipe was circulating more recently than my last back-up.

Yes Xee, as John posted this recipe uses dry oatmeal.

Should it be served hot or cold? I was thinking of making it ahead for tomorrow's breakfast.