Ingredients
1 small eggplant (rinsed)
2 tablespoons extra-virgin olive oil
1/4 cup pitted kalamata olives
10–12 fresh basil leaves (rinsed)
6 large eggs (or 1 1/2 cups egg substitute)
2 tablespoons light herb/garlic spreadable cheese, divided
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut ends off eggplant and cut in half lengthwise; slice thinly.
2. Place oil in pan; swirl to coat. Add eggplant to pan in single layer; cook 4–5 minutes, stirring occasionally, or until eggplant softens.
3. Meanwhile, chop olives coarsely; place in medium bowl. Stack basil leaves, roll tightly, and then slice thinly; add to olives. Whisk in eggs, 1 tablespoon of the cheese, salt, and pepper until blended.
4. Pour egg mixture over eggplant; cook 1 minute, without stirring. Cook 1–2 more minutes, tilting pan slightly and using spatula to loosen sides and allow uncooked eggs to reach bottom of pan, or until sides begin to set.
5. Place remaining cheese over egg mixture; reduce heat to medium-low. Cover and cook 5–7 minutes or until frittata is set. Slide frittata out of pan, cut into wedges, and serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 20g; CHOL 315mg; SODIUM 370mg; CARB 9g; FIBER 3g; PROTEIN 12g; VIT A 15%; VIT C 4%; CALC 6%; IRON 10%

Ingredients
1/2 cup chopped pecans
1 bag spring mix salad blend (5–7 oz)
1/2 cup dried apples and cranberries
1/2 cup dried strawberries
1/3 cup poppy seed dressing

Steps

1. Toast pecans in small saucepan on low, 5–7 minutes, stirring occasionally, or until warm and fragrant. Place spring mix in salad bowl.
2. Add remaining ingredients and pecans; toss and serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 17g; CHOL 0mg; SODIUM 190mg; CARB 23g; FIBER 4g; PROTEIN 2g; VIT A 35%; VIT C 10%; CALC 4%; IRON 6%