Spinach and Feta Fritatta

This was a yummy recipe that I found at Gina's Weight Watcher Recipes. 

Ingredients:

2 whole eggs

8 egg whites
1 tsp olive oil
1/2 red onion, finely chopped
3 scallions, chopped
1 package frozen chopped spinach, thawed
2 oz crumbled feta
2 tbsp Parmigiano-Reggiano
salt and freshly ground pepper


Directions:

Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.

Grilled Spinach and Ricotta Stuffed Chicken

I was inspired by Gina at Gina's WW Recipes when I saw her recipe for Spinach and Feta Stuffed Chicken Breasts.  I took her idea and came up with my own recipe.  I had some low-fat ricotta cheese and frozen spinach so I decided to use that.  This was the first time I stuffed chicken with anything so I was a little nervous but I was so pleased with the result. 

The weather was beautiful in Topeka today so I HAD to grill.  I am so tired of being stuck inside and smoking up the house every time I try to cook meat on the stove.  I was afraid that the filling would ooze out onto the grill but it didn't!  I pinned each one shut with some toothpicks I soaked in water for an hour or so.  I can't even tell you how excited I was about this dish!  It turned out to be the prettiest piece of chicken I have ever cooked AND quite delicious if I do say so myself.

Grilled Spinach and Ricotta Stuffed Chicken

1/2 tbsp garlic, finely chopped

1 tbsp shallots, finely chopped

1 tbsp olive oil

1/2 cup low fat ricotta cheese

1 cup chopped frozen spinach, thawed and squeezed

4 large chicken breasts, pounded to 1/4 inch thick

salt and pepper to taste

Directions:

In a nonstick pan saute garlic and shallots for one minute in the olive oil.  Add chopped spinach and mix well.  Remove from heat and stir in cheese until well combined.  Add salt and pepper to taste.

Heat a grill or grill pan to medium high heat.

Lay out the chicken breasts and spoon a tablespoon or two of the filling onto one side of each of the chicken breasts.  Fold over the empty side of the chicken breast and pin closed with toothpicks.  Drizzle some olive oil over the chicken and sprinkle some salt and pepper on to each piece.  Grill chicken for 10 minutes on each side or until cooked through.