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Eggs and Nutrition During Breast Cancer

Sunday, October 17, 2010

Simply Recipes

How many of your kids were finicky eaters? I doubt if their acceptable range of foods were as narrow as mine when I was a kid. My limited diet was the cause of many loud, continuous arguments between my parents. At one end of the spectrum was my father, the dinner Nazi, who was fond of forcing me to sit at the table, usually until 10pm, while I finished what by then was cold, grayish-looking liver. At the other end of the spectrum my mother was the enabler, giving in to my limited menu of Campbell’s bean soup and peanut butter and jelly sandwiches.

In an attempt to appease my father, mother started adding food coloring to scrambled eggs, hoping I would eat them. While I was not a “green eggs and ham” kind of kid, I would eat eggs if they were sky blue. This strategy worked well until mother’s color chart went awry, and my eggs wound up a sort of battleship gray. At that point, they looked like the cold liver I’d been forced to eat the night before, and the gig was up. <PREVIEWEND>

Now I love eggs, and from the host of emails I got in response to “What to Eat During Chemo,” so do you. So this week, I’m borrowing an idea from my friend, Marie, at Journeying Beyond Breast Cancer, and giving you a versatile recipe you can dress down for chemo, or dress up for a Mexican Fiesta.

SPINACH FRITTATA
INGREDIENTS
1lb spinach leaves cleaned, chopped
1Tblsp olive oil
1 medium onion, chopped
9 large Eggland’s Best Eggs
2 Tbsp almond milk (or non fat milk)
2 Tbsp chopped sun-dried tomatoes
Salt & fresh cracked pepper to taste
3 oz goat cheese (if you eat dairy)

Preheat oven to 400°F.
1. Cook spinach in ¼ cup water in covered saucepan until just wilted. Drain & set aside.
2. Whisk together Eggland’s Best Eggs, almond milk. Add sun-dried tomatoes, salt & pepper. Set aside.
3. Sauté onions in olive oil in a cast iron skillet or Le Creuset (some nonstick surfaces gives off toxic fumes), until translucent, about 4-5 minutes on medium heat. Add spinach.
4. Spread spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach. Lift spinach mixture along sides of the skillet to let eggs mixture run underneath.
5. When the mixture is about half set (if using goat cheese, sprinkle over top), put skillet in oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes.
6. Cut into pie-shaped wedges. Serves 4-6.

Depending on your dietary dos and don’ts, get creative. Serve with salsa, or add prosciutto, zucchini, asparagus, parmesan, fresh basil, or like my mother, blue food coloring. Bon Appétit!



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