Pineapple Upside Cake
Best Pineapple Upside Cake Recipe Winner. Have you ever had breakfast for lunch? No? Then, you may need to give it a try. At the end of a busy day, a breakfast or brunch dish is a straightforward, satisfying and speedy solution to the “What’s for lunch?” question. Since breakfast foods also usually are comforting, his or her might help soothe and calm you, too.
Eggs certainly are a prime instance of a morning food that is certainly just as good at nighttime. Though eggs can be bought in the dairy case, their high-quality protein places eggs inside Food Guide’s meat group. Any time during the day, it is possible to substitute eggs for meat, poultry, fish or seafood — one egg for example ounce of lean meat.
One on the handiest egg dishes for supper is a frittata, a one-pan, open-faced, Italian-style omelet adequate enough to feed everyone. In Spain, the identical dish is known as a tortilla which is often served in small pieces at tapas bars. A frittata or tortilla is quicker and simpler to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and allow mixture cook on top in the range. To finish the unfolded omelet, simply run the pan in the broiler.
This Asparagus Frittata will depend on veggies and herbs because of its flavor, but you are able to use other foods that suits you. A combination of leftovers with economical eggs is particularly budget-wise. Once the frittata is completed, simply give a green salad, bread sticks and, for dessert, fresh fruits topped with yogurt. With merely one pan to clean, you may hardly ask for a far more convenient dinner.
Asparagus Frittata Pineapple Upside Cake
1 1/2 teaspoons cooking oil
2/3 cup chopped onion (about 1 medium)
2 teaspoons lemon-herb or lemon-pepper seasoning blend
1 package (10 oz.) frozen chopped asparagus*, thawed and well drained
1/3 cup skim or low-fat milk
1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese
In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about three to four minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.
Cook, stirring occasionally, about 1-to-1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about four or five minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to three minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to offer. Or, cut into wedges and serve from pan.
* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in tiny amount of boiling water until tender, eight to 10-20 minutes. Drain well.
** To make handle ovenproof, wrap completely with aluminum foil.
Pineapple Upside Cake
Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more with the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.