food | everyday easy
Pea Soup with Ham
Two-Potato Frittata
st a r t to fin ish
Z5 m in .
s t a r t to fin ish
ZS m in .
BUDGET $2.27 p er serv in g
BUDGET $1.91 p er serv in g
Z
m edium leeks, w hite parts sliced
Z
sm all sw eet p otatoes, scrubbed, thinly sliced
Z
tsp . olive oil
or chopped
Z
19-oz. cans ready-to-serve green split pea
1
m edium Yukon gold potato, chopped
w ith bacon soup
1
sm all red onion, cut in th in w ed ges or
11/z cups apple juice
chopped
Z
m edium carrots, p eeled and chopped
Z
Tbsp. olive oil
1/z
cup diced cooked ham
S
eggs
1/z
tsp . ground black pepper
1/z
o f a 5.2-oz. pkg. sem isoft ch eese w ith garlic
Fresh m int leaves (optional)
and roasted pepper
Fresh oregano (optional)
1. In a large saucepan cook leeks in hot oil over
medium heat for 3 minutes or until just tender.
Remove a few leeks with a slotted spoon and set
aside. Stir in soup, apple juice, carrots, ham, and
pepper. Bring to boiling. Reduce heat and simmer,
covered, 15 minutes or until carrots are tender.
2. Ladle into serving bowls and top with reserved
leeks and mint. Serves 4.
e a ch se r v in g
291 cal, 4 gfat,
3
mgchol, 1,038 mg
sodium, 51 g carb, 7 g fiber, 11 gpro.
SERVE WITH Toasted baguette slices brushed
with olive oil and a light sprinkling of coarse salt.
1. Preheat oven to 450°F. In a 13x9x2-inch pan
combine potatoes and red onion. Toss with olive oil
and sprinkle with
salt.
Roast, uncovered 15 minutes.
2. Meanwhile, in a medium bowl whisk eggs, cheese,
and a pinch of
salt
until combined. Reduce oven to
400°F. Pour egg mixture over vegetables; return to
oven. Bake 7 to 9 minutes or until eggs are set.
3. Invert frittata onto a large cutting board; cut in
wedges. Flip wedges top-side up and place on plates.
Top with oregano. Serves 4.
e a c h s e r v in g
344 cal, 25 gfat, 424 mg chol, 566 mg
sodium, 17 g carb, 2 gfiber, 15 gpro.
SUBSTITUTE Use leftover cooked vegetables.
Arrange vegetables on the pan and place in the
oven to reheat for 5 minutes. Top with the egg
mixture and bake as directed.
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BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
