Tweaking Recipes

It’s been awhile since I’ve shared a recipe. With so many awesome food blogs out there I don’t have much to contribute. But once in awhile I make something that makes me so happy I need to share, and tonight, it’s Portobello Spinach Frittata.

The original recipe is from Taste of Home magazine, but I’ve modified it so much that – to use a hair metaphor – mine looks more like a curly blond than a straight-haired brunette. But still, kudos to TOH (one of my favorite recipe sites). I’d not have made this without the original.

Portobello Spinach Frittata

1 C Egg Beaters
¾ C low-fat ricotta cheese
½ C grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ t pepper
4 green onions, sliced
1-2 C sliced mushrooms (portobello or just plain white ones)
1 C shredded zucchini
Fresh basil or other spices you like in eggs

In a large frying pan coated with cooking spray, sauté the mushrooms and zucchini (with a little garlic, if you’d like) until they are soft and there’s no more liquid left in the pan.

In a large bowl, combine the first six ingredients. Add the cooked mushrooms and zucchini and basil or other spices. Mix well. Transfer to a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

This makes 4-6 servings. Two in my house some nights. If you’re counting Points, it’s 4 for 4 servings made this way.

Here’s what the process looks like:

Do I look tired? Because I am.
My knee and cane waiting.
The finished product. (Forgot to take a photo when it came out of the oven.)

Remember, recipes aren’t sacred! If you don’t follow them to a T it’s not like you’ll go to hell or anything. How do you tweak your favorite recipes to suit you and your taste/dietary wants and needs? Do you look at a recipe and know you can make it healthier or better?

6 thoughts on “Tweaking Recipes

  1. I have the worst time following a recipe to the letter. I always have to tweak it. That said, this looks like a fantastic recipe makeover! I love a good frittata.

    My new favorite recipe site is She's got a lot of good recipes, and very healthy. Lots of veggie recipes, too! I'm particularly partial to her crunch roasted garbanzo bean recipe.

  2. Hey Lynn, sorry I haven't been keeping up. This recipe looks fantastic, and is definitely want to try. Vicky (my personal trainer who cooks) makes something like this with a 'crust' of pine nuts that I find delicious. Would add a few calories, but very worthy IMO. Thanks for sharing your 'tweak.' I love tweaking, even if I do have a lot of 'fails.'

  3. Pubsgal, thanks for turning me on to! From there I found the Nutrition Blog Network and another blog called that had what looks like an awesome vegetarian sloppy joe recipe. I did all this by 5:30 a.m.!

    Debby, I love pine nuts. I think I'll crush a few on the bottom next time. Thanks!

  4. I love all of the healthy food blogs out there and find it very easy to tweak the recipes. Typically I am always trying to lower the fat and many times if you cut the fat ingredient in half or make a substitution it comes out fine.

    Thank you for sharing your frittata recipe. As much as I love my collection of cookbooks and still purchase from time to time, I have pages and pages of printed recipes from the blogs and ripped magazine recipes. I try to comment on the printed recipes once I get my family reviews along with my tweaking because seldom do I have a weekly or monthly 'rotation'.

    When o when to find or make the time to organize all these recipes is my challenge?!

  5. This looks yummy. As a pine nut lover, I'd suggest sprinkling them on the top, rather than the bottom. They'll stay more crunchy rather than get soggy–maybe even just add toasted nuts at the end.

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