T.G.I. Meatless Fridays

When I was young, I always looked forward to Friday night dinners. After those horrible cafeteria fish sticks for lunch, my Mom treated us to . . . breakfast! Her way of dealing with meatless Fridays was pancakes, waffles or eggs--minus the bacon, of course.

Eggs are economical, nutritious and versatile. With the addition of a few springtime fruits and vegetables, the meal is done in no time. Breakfast for dinner? Good idea, Mom.

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Menu / 30 MINUTES OR LESS

Spring Frittata

Berries Marsala

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SPRING FRITTATAS

8 asparagus spears

Olive oil cooking spray

1/2 (8-ounce) box mushrooms, sliced

6 eggs

2 tablespoons milk

1 teaspoon minced fresh thyme

1 teaspoon minced fresh chives

1/4 teaspoon salt

Pepper

2 tablespoons butter

2 cups coarsely chopped arugula leaves

4 tablespoons grated mozzarella cheese

2 tablespoons grated Parmesan cheese

Break off tough lower ends of asparagus and discard. Wash spears and cut into 1-inch pieces.

Heat stove-top grill pan until hot and coat with cooking spray. Grill asparagus and mushrooms, turning until browned on both sides, about 5 minutes.

Beat eggs, milk, thyme, chives, salt and pepper to taste in mixing bowl. Set aside.

Melt butter in large heat-proof skillet over medium heat. Add arugula and saute until just wilted, about 1 minute. Add egg mixture, stirring lightly to mix with arugula. Cook without stirring until bottom is set, about 5 minutes. Top should be runny.

Sprinkle grilled vegetables and cheeses on top of eggs. Place skillet under broiler and cook until golden, 3 to 4 minutes. Serve immediately.

2 servings. Each serving:

426 calories; 760 mg sodium; 680 mg cholesterol; 31 grams fat; 11 grams carbohydrates; 28 grams protein; 1.35 grams fiber.

BERRIES MARSALA

1/2 cup whipping cream

3 tablespoons Marsala

3 tablespoons powdered sugar

1/2 cup sliced strawberries

1/4 cup blueberries

1/4 cup raspberries

Put cream, Marsala and sugar in blender and process on high until cream is thick, about 2 minutes.

Place 1 tablespoon Marsala cream in bottom of each of 2 tall glasses. Divide strawberries between glasses. Put 1 tablespoon Marsala cream on strawberries. Continue layering with blueberries, cream, raspberries and cream. Chill until ready to serve.

2 servings. Each serving:

328 calories; 24 mg sodium; 82 mg cholesterol; 22 grams fat; 20 grams carbohydrates; 2 grams protein; 0.89 gram fiber.

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Countdown:

25 minutes before: Make Marsala cream. Assemble fruit cups and refrigerate.

20 minutes before: Grill vegetables.

15 minutes before: Make egg mixture.

10 minutes before: Saute arugula and start cooking eggs.

5 minutes before: Add grilled vegetables and finish cooking frittata under broiler.

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Shopping List

1 bunch arugula

1 bunch asparagus

1/2 pint blueberries

1 bunch fresh chives

1/4 pound mozzarella cheese

1/4 pound mushrooms

1/4 pound Parmesan cheese

1/2 pint raspberries

1 pint strawberries

1 bunch fresh thyme

1/2 pint whipping cream

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Staples

Butter

Eggs

Salt

Pepper

Marsala

Milk

Olive oil cooking spray

Powdered sugar

Short Cuts

Buy boxed mushrooms that have already been cleaned and sliced.

Whip the cream in a blender; you’ll save both work on your part and time.

Co^te d’Azur “Zodax” dinnerware and flowerpot from Stephen Young Showroom at the L.A. Mart, Los Angeles.