So we've been playing around with the frittata recipe each week. We've tried varying the eggs, the milk, and the cheese. They are always good, but they needed something. Plus, they were wet.

Today, we made the following modifications:

• 5 eggs
• 2 egg whites
• 1/4 cup heavy whipping cream
• 4 ounces reduced fat cheddar cheese
• 1/2 cup crumbled bacon
• 1/2 cup cooked, chopped red peppers
• 1 dried cherry bomb pepper, crushed

The nutrition information keeps getting better and better.

• Calories: 146
• Fat: 7.5 grams
• Carbs: 2 grams
• Protein: 17 grams
• Fiber: Negligible

In addition to varying the ingredients, I beat the living hell out of the eggs. I think that helped them rise a bit more and fluff. The only problem tonight is that I forgot to add the feta until I had already started cooking the frittata's. I think they would have been even better if I'd been able to beat the cheese in with everything else.

They were definitely fluffier and drier this time.

Stay tuned for more updates!

(AKA Pecan Crusted Salmon)

This recipe has made it into the category of "one of our standby recipes". The only problem is that we rarely make it. I'm not sure why, except for the fact that shortly after we discovered it, we bought a grill and started cooking almost all of our meals on that. But when it's cold and rainy outside, you don't want to spend any more time outside than you absolutely have to.

Ingredients:

• 3 tablespoons Dijon mustard (Moutarde de Dijon)
• 3 tablespoons butter, melted
• 5 teaspoons honey (we use Agave nectar for a lower glycemic index)
• 1/2 cup fresh bread crumbs
• 1/2 cup finely chopped pecans
• 3 teaspoons chopped fresh parsley
• 6 fillets of salmon (4 oz each)
• Salt and Pepper
• Lemon wedges (optional)

So examining our success at local shopping... it seems that we were quite unsuccessful today. The Dijon mustard is from France. The only organic and local ingredient is the butter. But, you could make this recipe with more local and organic ingredients, especially in the spring and summer when salmon is fresh.

Preheat the oven to 400 degrees. In one bowl, mix the mustard, melted butter, and honey. In a second bowl, mix the bread crumbs, pecans, and the parsley.

Place the salmon fillets in a greased baking dish. Season them with salt and pepper. Don't these fillets look good? I did give a quick thought to scraping the recipe and just cooking the salmon plain.

But, a calmer head prevailed as John started brushing the salmon with the mustard/honey/butter mixture.

Cover the top of each fillet with the bread crumb mixture.

Bake for 10 minutes or until salmon is done. A good guideline is for every inch of thickness, bake the salmon for 10 minutes.

We served this with a side of roasted hazelnut squash. We bought the squash from the University District Farmer's Market. We quartered it, scraped out the seeds, and roasted it for about an hour at 400 degrees.

Our plan was to take the squash out of the oven and cut it out of it's peel. Once I picked up a piece of the squash however, that plan flew out the window. I basically had to scrape the squash out as best I could. We brushed it with melted butter.

By then the salmon was ready. Here's dinner! Look Mom! I ate squash. Willingly!