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As summer winds down and many are getting back to work and school, try the following recipes for a nutritious breakfast with Greek flavor.
3 tablespoons Greek extra virgin olive oil
3 medium zucchini, thinly sliced into rounds
4 ripe tomatoes (about 400g), chopped
1/4 cup finely chopped fresh dill
Preheat the oven to 425 degrees F. Heat 2 tablespoons of the olive oil in an oven-proof frying pan over medium heat. Add the zucchini slices to the hot pan and cook, turning occasionally, for about 4 minutes until tender and lightly golden. Stir in the onion and chopped tomatoes and cook for 2-3 minutes. Transfer to a plate and set aside to cool slightly.
Meanwhile, in a large bowl, beat the eggs and season with salt and pepper to taste. Add the dill and the zucchini mixture and stir well.
Heat the remaining olive oil in the frying pan over medium heat and then pour in the egg and zucchini mixture. Top with the crumbled feta. Reduce the heat to low and cook gently for about 5-8 minutes or until the frittata is beginning to set but the top is still runny. Place in the preheated 425 degree oven for about 10-15 minutes or until the top is puffy, golden brown and set. Transfer the frittata to a serving platter, cut into wedges, and serve warm or at room temperature.
Eggs with Spinach and Feta
2 tablespoons Greek extra virgin olive oil
4 cups fresh baby spinach, chopped
2 teaspoons chopped fresh dill, optional
Freshly ground pepper to taste
4 whole wheat pitas (5-inch), cut in triangles and toasted
Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and salt and cook until translucent. Add the spinach and cook until it wilts, stirring occasionally. Add the dill, if using, along with the eggs and cook, stirring the eggs as they set, until soft curds form and are just moist, about 4 to 5 minutes. Add the feta and pepper and cook until set. Divide the egg mixture among the toasted pitas and serve immediately.
2 tablespoons Greek extra virgin olive oil
Heat the waffle iron according to the manufacturer’s directions. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, if using. In a separate bowl whisk together the milk, yogurt, oil, honey, and eggs. Add the wet ingredients to the dry and stir to combine, careful not to overmix. Once the waffle iron is heated, brush with oil or melted butter. Following the waffle iron’s directions, cook the waffles until golden brown. If using a standard waffle iron, pour about a half cup of the batter into the center and spread to about half an inch from the edge and close. The waffle will be done in about 5 minutes, depending on the waffle iron. Serve warm, topped with a drizzle of Greek honey and walnuts, if preferred.
If you know anything about healthy eating, you've probably heard that the benefits of Mediterranean-style eating are as clear as the crystal sea at a Greek island getaway.
A pregnant woman was driving in the HOV lane near Dallas.
FALMOUTH, MA – The police in Falmouth have identified the victim in an accident involving a car plunging into the ocean on February 20, NBC10 Boston reported.
NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.
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