The Better Recipes “Easy Weeknight Meals” contest is well under way and the entries keep pouring in.  The best part of hosting a weekly contest is that there is always a new chance to win!  Keep those creative juices flowing because there are still many spaces left in the winners circle.

Congratulations to Libby, our very first winner!  She is known as “slulibby” on Better Recipes.  Not only is she the first winner in our weekly “Easy Weeknight Meals” contest, but she has uploaded a bunch of mouth-watering recipes to our site.  From her Creamy Tuscan White Bean and Tomato Dip to the Fluffy Ginger Filled Pumpkin Cookies or even Turkey-Apple Meatloaf, I can’t wait to try them all!

Her winning entry is Fresh Tomato Frittata with Herb Cream.  Libby says, “I think frittatas are a great staple recipe for a family meal-all you need are eggs, veggies, and cheese! People might not think of eggs for dinner, but they are easy, healthy, and tasty for weeknights.  I love serving eggs-they are so delicious and are a quick way to get a meal on the table.  Also, this is a great way to use up any fresh produce I have on hand.  Finally, I grow my own herbs, and I love being able to incorporate them into my everyday recipes.”

A frittata is similar to an omelet, but requires no flipping–just cook on the stove top for a few minutes, then pop it under the broiler to brown.  If you have other vegetables, they can be used in the frittata filling as well. Different herbs can also be substituted for basil in the sour cream.  You can personalize it and make it your own.  Thanks for this great recipe, Libby!  Congrats!

FRESH TOMATO FRITTATA WITH HERB CREAM

1/2 cup finely chopped onion
1/2 cup chopped mushrooms
2 teaspoons olive oil
Salt and pepper to taste
6 eggs
1/2 cup shredded sharp cheddar cheese
3 roma tomatoes, sliced
1/2 teaspoon flat leaf parsley
Herb Cream:
3/4 cup sour cream
1/4 cup chopped fresh basil
1/2 teaspoon salt

In a 9 inch nonstick skillet, cook onion, mushrooms, salt and pepper with 2 teaspoons oil over medium heat, until vegetables are soft. In a mixing bowl, whisk together eggs and cheese. Add vegetables and stir to combine. Heat skillet again over medium heat then coat the pan generously with nonstick cooking spray and pour in egg mixture. While it begins to cook, arrange tomato slices decoratively on top, then sprinkle with parsley. Cover skillet and cook 6 minutes, or until frittata is set and bottom is nicely browned. Place frittata under the broiler, about 4 inches from heat, for 2 minutes to lightly brown top. Let cool in the skillet for 5 minutes. Slide frittata onto a serving plate. Meanwhile, make herb sour cream by mixing sour cream, basil and salt. Cut frittata into wedges and serve it warm, or at room temperature, with herb cream.

Categories: Better Recipes, Dinner Tonight, Fast and Fabulous, Fresh and Healthy, On A Budget | Tags: Breakfast Recipes, Easy Breakfast Recipes, Easy Recipes, Healthy Breakfast Recipes, Healthy Recipes, Italian Dinner Recipes, Italian Recipes, Vegetarian Dinner Recipes, Vegetarian Recipes
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