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<August 2019>
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Around The Alliance!
Former Student, Now Staff Member!
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
Program Profile: Eating Disorders
Q & A with a Patient Registration Clerk
Patient Partner Profile: Joani
A Day in the Life: Social Work
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
July Blood Donor Clinics
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
August Blood Donor Clinics
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What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Margherita Frittata!

If you love the flavors of Margherita Pizza or Caprese Salad (tomatoes, basil and fresh mozzarella cheese), then give this simple frittata a try! Serve it with a colorful green salad.


  • 8 large eggs
  • 3 tbsp milk or cream
  • Salt and freshly ground black pepper (about ½ tsp each)
  • 2 tsp olive oil or butter
  • 3.5 oz/100 g soft, fresh mozzarella cheese, sliced
  • 1 plum tomato, very thinly sliced
  • 2 tbsp basil pesto (see variation below for non-pesto version)
  • Chopped fresh basil for garnish (pictured)


You will need a 10-inch, oven-proof, non-stick skillet with a lid for this recipe.

  1. In a medium bowl, whisk together eggs, milk, salt and pepper until well blended and a bit frothy. Heat olive oil in non-stick skillet over medium heat. Add egg mixture. Reduce heat to medium-low, cover and cook for 5 to 7 minutes, until edges look like they're beginning to set. Using a rubber spatula, raise the edges of the frittata so that any uncooked egg runs underneath. Cover and cook 2 to 3 more minutes, until top is still a bit wet but almost cooked through. Meanwhile, preheat oven broiler but leave rack in center position.
  2. Layer slices of mozzarella and tomatoes over eggs in skillet. Dot with small dollops of pesto. Transfer skillet to oven and broil frittata for 1 to 2 minutes, until cheese is melted and eggs are completely cooked and slightly browned around edges. Be careful not to burn it!
  3. Remove frittata from oven and sprinkle with fresh basil (optional). Let cool 5 minutes before slicing and serving. (This frittata tastes better and is easier to slice when it's warm and not hot.)

Makes 4 servings


To lower the fat content or if you're just not a fan of pesto, simply omit it from the recipe. Then add 1/3 cup freshly grated Parmesan cheese to the beaten egg mixture before cooking, and sprinkle lots of chopped, fresh basil over the finished frittata before serving.

Nutrition Information

Per serving: 257 calories, 18 g fat (6.5 g saturated fat), 17 g protein, 4 g carbohydrate, 390 mg cholesterol, 520 mg sodium, 0.3 g fiber

Source: janetandgreta.com

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