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Food & Dining // Heart-y Chef
Diana Helfand

A ‘Choke Frittata That’s Protein-packed

Originally from New York, John P. O’Neill has been a Hawaii resident since 1985, having traveled here many times over the span of 40 years. John oversees the Future Light Orphanage committee, a nonprofit organization that works with eGlobal Family to support Future Light Orphanage (FLO) in Phnom Penh, Cambodia. eGlobal Family was founded by Rob Hail in 2000, and its mission for the past 12 years has been to support FLO financially, emotionally and educationally.

FLO currently is home to more than 200 Cambodian children. Presently, there also are 49 older children who have graduated from high school, have left the orphanage and are supported by eGlobal Family in Advanced Education programs. Additionally, FLO provides English language and computer classes to 61 Cambodian children from the local village with the support from eGlobal Family.

“It’s so heartening to know how much of a positive difference the foster parent program has made in the lives of the children at FLO,” John says. “Every child in our world deserves to be valued equally, and to grow up in a safe, nurturing and loving environment.”

FLO is always seeking interested and active foster parents for the program. For more information, visit eglobalfamily.org.

Mahalo to John for sharing this frittata recipe with MidWeek readers. Try it for a delicious protein-packed meal or breakfast.

Artichokes are an edible flower bud from the Mediterranean region that has been recognized since ancient times. They are high in fiber and contain vitamin C, folic acid, potassium, calcium, phosphorus, iron, manganese and copper.

FRITTATA

• 4 eggs, beaten (may use egg substitute for no-cholesterol diets)

• 4-5 green onions

• 1 clove garlic

• 2 teaspoons parsley

• 2 jars (6 ounces) marinated artichoke hearts, chopped

• 6 crushed soda crackers

• 8 ounces sharp Cheddar cheese, large cubes (for lower fat, add less or use non- or low-fat cheese)

• 3 dashes Tabasco

Chop onion, garlic and parsley. Sauté in 2 tablespoons of the marinade from one of the artichoke jars. Add to the chopped artichoke hearts. Fold together all ingredients. Oil an 8- inch Pyrex baking dish with the rest of the marinade from the same jar. Bake at 325 degrees for 35 minutes or until top is golden brown and egg mixture is firm.

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