Tomato and Peppers Frittata #weekdaysupper

tomato and peppers frittataI’m very happy to share this recipe, very simple but full with vitamin C and super healthy.
We are trying more healthy food in my family and I always try to make simple, delicious food, specially for my kids because they are a little picky when it comes to food.
And I make this frittata with egg whites lower calories and fat, a different approach to the classic, different but delicious and I sure your family will enjoy it too.


  • 8 egg whites
  • 3 cups tomato cherry in have
  • 2 cups red bell peppers Julianne
  • 1/2 cup minced onion
  • Salt and pepper to taste
  • 1 teaspoon butter


  1. Cup tomatoes, peppers and onions in a little oil, let it cool then mix with the egg whites add salt and pepper.
  2. In a pan on medium heat melt the butter pout the egg mixture cover with a lit and cook for 8 minutes.
  3. Check the center to make sure the it is completely cook.

Serve immediately.

Yields 8 servings.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Sunday Supper Movement
Need weeknight dinner ideas? Be sure to check out this fabulous lineup for this week!

Monday – A Kitchen Hoor’s Adventures – Roasted Red Pepper and Quinoa Enchiladas

Tuesday – Hip Foodie Mom – Four Cheese Leek and Mushroom Pizza

Wednesday – MarocMama – Chicken Tajine with Tomato Jam

Thursday – Basic N Delicious – Tomato and Peppers Frittata

Friday – Meal Planning Magic – Turkey, Vegetable and Barley Soup

Chickpeas And Chicken Stew #WeekdaySupper

Chickpeas and chicken stewLast week of october and we haver warm cozy and delicious food for you, easy to make and perfect for every nigh meal.
This recipe is super simple, something the you can make in just 30 minutes, yes 30 because I know how stressful and tired it is to cook elaborated meals, during the week.
This stew is perfect to complement rice or salad, is low in fact and use natural tomato juice, no worries is super simple to make, I’m sure you’re going to love it.


  • 1/2 cup chopped onion
  • 2 garlic clove mince
  • 3 carrots chopped
  • 1 can 14 ounces chickpeas, drained and rinse
  • 1 pound boneless, skinless chicken tight in chunks
  • 4 medium ripe tomatos
  • 1 tablespoon ketchup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oil (any kind)
  • Salt and pepper to taste


  1. Heat the oil and add the onions and garlic, let it cook for 2 minutes, add the chicken cook for 5 minutes, in a food processor or blender, blend the tomatoes, skin and everything, add the tomato juice to the chicken with carrots and chickpeas, mix in the spices and the ketchup, lower the heat and cook for 23 minutes.
  2. This stew is ready to eat when the chicken is completely cook and soft.
  3. You can use chicken breast, add some parley or cilantro at the end for freshens.

Makes 6 servings.

Preparation time: 10 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Sunday Supper Movement
Check out more delicious ideas here:

Supper For A Steal – Spinach and Mushroom White Pizza
Cindy’s Recipes and Writings – Shrimp and Crab Cakes
Basic N Delicious – Chickpeas and Chicken Stew
Adriana’s Best Recipes – Fideo Mexican Style
Hip Foodie Mom – Asian Pulled Pork Brown Rice Bowl