The Food Collection

Artichoke And Red Pepper Frittata (Ww 4 Points)

INGREDIENTS
- olive oil flavored cooking spray
- 1 medium onion, peeled and chopped
- 1 small garlic clove, minced
- 1 medium potato, cooked, peeled and sliced 1/4-inch thick
- 6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
- 1 cup roasted red pepper, coarsely chopped
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground is best
- 6 large egg whites
- 2 large eggs
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated

METHOD
1. Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
2. Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
3. In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
4. Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
5. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
6. Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, Å la the Spanish tortilla.).

Penne With Shrimp And Spicy Tomato Sauce

INGREDIENTS
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 3/4 cup canned crushed tomatoes in puree
- 1/3 cup cilantro or 1/3 cup parsley, chopped
- 3/4 lb penne rigate
- 1 lb medium shrimp, shelled

METHOD
1. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
2. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.

Variations:
1. Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
2. Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
3. Penne with Grilled Vegetables and Spicy Tomato Sauce; in place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.