Monday, November 10, 2014

Spinach, Rainbow Chard, and Swiss Bake

In my last Local Fare bag there lots of wonderful greens. I wanted to incorporate them into a breakfast because I had more than enough yummy fresh veggies to supplement our dinners.

TIP: I made this bake the night before and put it directly in the oven the next morning. Made a great weekday breakfast that cooked while we were getting ready!

Slice onions lengthwise (not width which creates an arch, but the other way so that your onions are more "flat" when cut). Then, cook in olive oil until they are tender. Layer on the bottom of an 9 x 13 baking pan coated with non-stick spray. Sprinkle a generous amount of house seasoning on the onions. I used Trader Joe's Everyday Seasoning, but any type of seasoning blend that suits your pallet is fine.

Slice the greens into ribbons, then, if you have not already washed them, use a fruit and veggie wash to spray them down. Let sit on paper towels for 5 minutes or so, then rinse with water.

In the same pan you saute'd the onion, wilt the spinach 1/2 of the mixture at a time. Do not overcook or you'll wind up with slimy greens!

Top the onions and greens with 1 1/2 cups shredded Swiss cheese (I used a Swiss/Gruyere mix!). Beat the eggs until blended. Add house seasoning and beat again until mixed. Pour the eggs over the ingredients in the pan.

Bake at 375 for 25 minutes. Cheese should be bubbling and slightly brown around the edges.

Print Recipe

Spinach, Rainbow Chard, and Swiss Frittata

Serves: 6


  • 1 large white onion sliced thin
  • olive oil
  • "House" Seasoning I used Trader Joe's Everyday Seasoning
  • 1 bunch rainbow chard washed well
  • 1 bunch spinach leaves washed well
  • 1 1/2 cups grated Swiss Cheese
  • 8 large eggs


  1. Preheat oven to 375 degrees.
  2. Slice onion in half, then slice each half lengthwise.
  3. In a medium pan over medium heat, heat olive oil and add onion. Saute onion until it just becomes soft.
  4. Remove from pan and add to the bottom of an 9 x 13 baking pan coated with cooking spray.
  5. Sprinkle with house seasoning
  6. In the same medium pan you cooked the onions, add 1/2 of the spinach and chard. Cook until it wilts.
  7. Add mixture to the baking pan on top of the onions.
  8. Add remaining 1/2 of the spinach and chard mixture to the pan. Cook until it wilts.
  9. Add mixture to the baking pan.
  10. Top the greens and onion with the shredded Swiss.
  11. In a large bowl, beat the eggs with house seasoning, to your liking. Pour over the mixture in the baking pan.
  12. Bake at 375 for 25 minutes.
Amount Per Serving
Calories: 248 | Fat: 18 | Cholesterol: 312 | Sodium: 437 | Sugar: 1 | Carbohydrate: 3 | Fiber: 0 | Protein: 18

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Tuesday, September 16, 2014

Preppy NFL and College Football Team Clothing {2014 UPDATE}

UPDATED: 9/16/14

In my quest to find cute, respectable clothing to wear to Jaguars and Florida State football games...I seem to always wind up back at the sports shops that specialize in NFL and NCAA apparel for the very tiniest of girls and made from material that will likely fall apart after one wash.

An ongoing list of sources for those that want something other than the half-shirt with bedazzled embellishments:

Garnet & Gold Dress from

Please send me your favorite boutiques so we can keep this list growing and find cute clothing for the upcoming football season!

Wednesday, April 30, 2014

Mama Melrose's at Hollywood Studios {Healthier WDW}

In my opinion, eating healthy in an Italian restaurant is not difficult as long as you do not give in to the cheese loaded carb fests that look and smell delicious. SO. HARD.

Mama Melrose's Italian Restaurant in Hollywood Studios is one of my favorite restaurants. They have something for everyone - along the meat eater to non-meat eater lines as well as heavy and light entrees. (My apologies on the WHITE BRIGHT light in the center of the menus, I must have tried 25 different ways to get the shot!)

I chose to start the meal with the Red Superfruit Sangria. Bonus: Certified Organic! A delicious refreshing and cold drink made with pomegranate, blueberry, acai, and blood orange juices topped with VeeV Acai spirit. I enjoyed this mellowed version of Sangria. It was not overly fruity nor was it overly sweet. It was the perfect touch to kick off a lunchtime meal on  a warm day.

I wanted a nice cool salad to start the meal with. We saw the Mozzarella and tomato salads coming out of the kitchen like they were giving them away, so we decided to become part of the flock and partake in one for the table. My entree was a different matter. I had a very hard time deciding between the Seafood Arrabbiata and the Whole-Wheat Fettuccine so I let my "Meatless Monday" plan guide my decision and I went with the Whole-Wheat Fettuccine.

The mozzarella and tomato salad was perfect to start the meal. The tomatoes were fresh and firm, the mozzarella was sliced thick enough to not feel like I was getting cheated, but not so thick that I felt guilty eating an entire slice. There were three adults at the table and for each of us to take one tomato and once slice of mozzarella was perfect to calm our growling stomach's, but still left room for our entrees.

The Whole-Wheat Fettuccine absolutely exceeded my expectations! The vegetables (zucchini, squash, olives and spinach) were perfectly cooked. The vegetable broth was juicy - that doesn't sound right - but I was expecting a much drier pasta and this was so flavorful and light! If you have ever had the whole wheat pasta and sauce that is served on the children's menu, then you know that it leaves a lot to be desired. I was afraid that this dish would go the same route. I'll repeat, The Whole-Wheat Fettuccine absolutely exceeded my expectations!

As far as the service and the ambiance, both were impeccable. The service I expected, but the ambiance was so "unDisney" that it was as if we had left the park while we enjoyed our meal.

Disclaimer: I am not a dietitian, nutritionist, physician, nurse or in any way related to the nutrition field. The choices I make when dining at Disney are representative of items that through my own personal research have been found to be the healthier options comparative to other items on the same menu.

The Sweet Lime does not claim to represent the Walt Disney Company in any way and is not employed by or affiliated with The Walt Disney Company. The Sweet Lime did not receive complementary or compensation for this trip to a Disney-area property hotel, for food, or for tickets.