CREAMY CAULIFLOWER SOUP

January 25, 2017 Julie Sanchez

My creamy cauliflower soup has no milk or cream and yet it tastes and feels richly satisfying. The creaminess comes from raw cashews, that when soaked and blended with cauliflower, create a velvety delicious soup. It meets Paleo, vegan, and Whole 30 guidelines, and its easy to prepare. I have used raw cashews to thicken sauces, and soups before, but when I combined it with the cauliflower, my husband thought we were eating potato soup. Make it on Sunday and you will be ready for meatless Mondays!

You must buy raw, whole cashews for this recipe. I purchase mine from Whole Foods. I also prefer low sodium organic vegetable broth so you can control the saltiness.

You must soak the cashews a minimum of 2 hours, but preferably overnight. The reason I soak the nuts is to make them easier to digest. According to Whole Lifestyle Nutrition: "By soaking you are breaking down the phytic acid so it can be absorbed properly. Nuts also have high amounts of enzymes inhibitors. This is another reason why unsoaked nuts are hard to digest, Soaking nuts neutralizes the enzymes allowing for proper digestion."

I like to store the leftover cashews in the freezer.

Cut off the bottom core and remove the leaves of the cauliflower.

Now cut the branches off around the core.

Break or cut the branches into smaller pieces of cauliflower. Discard the core and leaves.

Cut the ends off the shallots and peel off the orange skin.

Roughly chop the shallots. They will be blended in the blender so they do not need to be finely chopped.

Prep your garlic with a garlic press.

Pull out a medium sauce pan. Turn heat on high and add a teaspoon of olive oil. Add the shallots and cook on high heat for 3-5 minutes, stirring occasionally till they have a little color.

Now add your broth, cauliflower, garlic, and a pinch of cayenne. Bring to a boil. Once boiling, turn heat down to medium and cover. You want to simmer for 25 minutes.

Drain your soaked cashews and rinse with water. Set aside.

After 25 minutes add the mixture to a blender. (I have a Vitamix blender which I love...it's so freaking powerful). Now add the drained cashews and salt to the blender. Its better to let the mixture cool down before you blend it. But if you are impatient like me you can blend it in 2 batches, to allow the steam from the hot liquid to escape easier. When blending hot liquids, hold the lid off the top a little with a towel to allow the steam to escape, otherwise you may have an explosion. If your cauliflower head was small, then reserve about 1/2 cup of the broth and do not add all till after you have blended it to make sure you achieve the right consistency.

CREAMY CAULIFLOWER SOUP RECIPE

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 25 minutes

INGREDIENTS

1/2 cup raw whole cashews (soaked in water 2 hours - overnight)
1 head of cauliflower
5 cups low sodium vegetable broth (two 32 ounce boxes)
1 teaspoon olive oil
2 shallots
2 garlic cloves
pinch of cayenne pepper
2 teaspoons salt

pREPARATION

Soak your cashews a minimum of 2 hours, but preferably overnight. I explain why above, but basically they will be easier to digest. Place the cashews in a bowl with enough water to cover them by about one inch.
Cut up your cauliflower into small pieces. Discard the leaves and core.
Prep your shallots. Cut the ends off and peel off the orange skin. Then roughly chop the shallot.
Mince your garlic, or run it through a garlic press.
Pull out a medium sauce pan and turn heat on high.
Add one teaspoon of oil to the pan and add the shallots. Cook on high heat for 3 to 5 minutes, stirring occasionally till they have a little color.
Add the broth, cauliflower, garlic, and a pinch of cayenne. (store the remaining broth in the fridge)
Bring to a boil.
Once boiling, put the lid on, turn the heat to medium and simmer for 25 minutes.
Drain and rinse cashews. Set Aside.
After 25 minutes take off the heat and let the mixture cool down.
Once cooled put the mixture in the blender. Add the salt and cashews. (I like to reserve about 1/2 of the cooking liquid to make sure your soup is the right consistency. Cauliflower comes in all different sizes, and you can add more broth but you cannot make it thicker once the soup is too thin.)
Blend 'til smooth and creamy. You can now add the remaining broth to achieve the consistency you desire. If the mixture is still hot, blend in 2 batches to allow room for the steam in the blender. Hold the blender top a little open so the steam can escape. Be careful with hot liquids in the blender. I like to hold the top down with a towel on top to prevent an explosion of hot liquids. Yes, I have had to wipe down my cabinets with a hot soup explosion...not pretty!
Taste for saltiness and heat. You can add more cayenne or salt to taste and blend on the highest setting to create a smooth soup.

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BUDDHA BOWL

December 30, 2016 Julie Sanchez

Buddha bowls are simply amazing. They look pretty, they are super healthy, they fill you up, and they are easy to prepare. My son Jack, who lives in LA came home at Thanksgiving and requested Buddha bowls for dinner one night. I have never made one, so I did some research. A Buddha bowl is typically a vegetarian meal served in a wide brimmed bowl (like Buddha's belly) with a healthy grain, several vegetables, fresh greens, topped with avocado, hummus or tahini sauce. The great thing about these bowls is you can create endless combinations and they all will be super hearty and satisfying. Jack works long hours at Space X and does not have a lot of time to cook. So I tried to create a Buddha bowl recipe that was easy to prep and cook. All the ingredients came from Trader Joe's, and many are precooked and pre cut, so all you have to do is to roast the cauliflower and the butternut squash. When I made Buddha bowls for the first time last month I was hooked. You will be too!!!

You can purchase all the ingredients from Trader Joe's. I added turmeric to the list to add some flavor and color to the otherwise bland cauliflower. Turmeric has powerful anti-inflammatory effects and is a strong antioxidant. Once you purchase turmeric you can add it to your salad dressings, or sprinkle on vegetables or chicken. It has a unique flavor, which I love.

If you prefer brown rice over quinoa than Trader Joe's has precooked brown rice in the freezer section.

Preheat the oven to 400° F. Cut the core and leaves from the head of cauliflower. Then cut off branches from the core. Then break up or cut into bit size pieces.

Spread on a cooking sheet and sprinkle with one tablespoon olive oil. Then toss to distribute the oil. Sprinkle with the turmeric, salt and pepper and toss once more. You will roast the cauliflower for 20 minutes.

Open up both bags of butternut squash and place on a cooking sheet. Sprinkle with one tablespoon of olive oil and toss to coat. Add salt and pepper and toss again. You will roast the butternut squash for 20-25 minutes.

Arrange the arugula around the edge of the bowl. You do not really need to fill the bowl with arugula, you just want a fresh taste with your veggies. If you are making the Buddha bowl "to go" for your lunch and you need to microwave it, I might leave off the arugula.

We like to drizzle our Buddha bowls with my green sauce. I make green sauce (tomatillo salsa) (recipe on my blog) every weekend so we always have it in our fridge. If you want the easy button Trader Joe's makes a cilantro dressing that you can find in the produce isle.

My Buddha bowl with my tomatillo salsa and fresh cilantro. My husband will add fresh serrano peppers to his as well. Everything consumed by my husband has to have a spicy element!

BUDDHA BOWL RECIPE

Serves: 4 people (or 2 people twice)
Prep Time: 15 minutes
Cooking Time: 25 minutes

INGREDIENTS

All from Trader Joe's

1 head of cauliflower
Two twelve-ounce packages of cut butternut squash (produce isle)
17.6 ounce package of precooked lentils (produce isle)
7 ounce bag of arugula
1 avocado
1 1/2 teaspoons turmeric
2 tablespoons olive oil
16 ounce box fully cooked quinoa (frozen isle)
8 ounce container of tahini sauce

OPTIONAL INGREDIENTS

My tomatillo salsa (green sauce)
Cilantro dressing (produce isle)...in place of my green sauce
Fresh cilantro, chopped finely for garnish

PREPARATION

Preheat oven to 400° F
Cut the leaves and the center core out of the cauliflower. Begin cutting branches off the main core of the cauliflower. Then break up the branches into bite size pieces.
Place the cauliflower on a cooking tray and sprinkle with one tablespoon of olive oil. Toss to coat evenly. Sprinkle with the turmeric, salt and pepper.
Open up both bags of butternut squash and spread on another cooking sheet. ( You may want to use parchment paper for easy clean up.) Sprinkle with one tablespoon olive oil. Toss to coat evenly. Sprinkle with salt and pepper. Put the larger pieces of squash in the corners since they will cook the quickest.
Place the butternut squash and cauliflower in the oven. Set timer for 10 minutes.
After timer goes off, stir both the butternut squash and the cauliflower and return to oven. Set timer for another 10 minutes.
Place your arugula around the edge of your bowls
While the butternut squash and cauliflower are roasting, begin microwaving your quinoa according to the package directions. The box contains 2 packages of quinoa; each package serves 2 people.
You will also microwave your lentils according to the package directions.
After the second 10 minute timer has gone off, remove the cauliflower and check to see if the butternut squash is cooked enough. Sometimes the squash takes 20 minutes and sometimes 25 depending on the size of the cubes.
Slice your avocado.
To assemble your Buddha bowl, place your vegetables in the bowl in a circular pattern, add the avocado, and place the tahini sauce in the middle. You can also add my green sauce for an extra kick, or Trader Joe's cilantro dressing for the easy button. You can also sprinkle on fresh herbs, like cilantro if you have any.

Note: Since the lentil package serves 5 you will probably have some leftover lentils. They are great to throw in soup or add to a salad.

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CLASSIC CHICKEN SALAD

July 1, 2016 Julie Sanchez

When my son Christopher comes home to visit, he knows this chicken salad will be in the fridge waiting for him to devour with some watermelon cubes on the side...this is a given. I too am a big fan of chicken salad; I had been tweaking my recipe for years, until I came up with a perfect combination of roasted chicken breasts with sweet grapes, celery, toasted almonds, all blended with a creamy tangy dressing. Roasting the chicken, instead of poaching it, gives the chicken tenderness and flavor. Ina Garten inspired me to start roasting my chicken. A lot of the chicken flavor is lost in the broth when you boil it, when you bake it all the flavor remains in the chicken. My dressing was inspired from The Neiman Marcus Cookbook chicken salad recipe. Their dressing is a combo of mayonnaise, apple cider vinegar, and heavy cream. I added some dijon for some zip which results in a creamy, moist chicken salad. This chicken salad is timeless, it will never go out of style...its a classic!

You will need 4 split chicken breasts with skin and bone. I have just discovered mayonnaise made with avocado oil. Its tastes just like regular mayo, but it's better for you. The brand is Primal Kitchen and it is sugar free and they use cage free eggs (Paleo approved). You can use either green or red seedless grapes. I know the heavy cream sounds so decadent, but I promise it makes for a delicious and moist salad.

Preheat the oven to 350. Place chicken skin side up on the pan. Roast the chicken for 45 minutes.

While the chicken is baking, prep your other ingredients. Wash your celery, then cut off the ends. Then slice the celery as thin as possible. I like the crescent shape of thin celery, better than diced celery, because it is more in proportion in size to the chicken and grapes, and it adds an extra shape and texture to the salad.

Simply wash your grapes and slice them in half, set aside.

Heat a small saute pan on medium high heat, add your almonds and after about 5 minutes you will begin to smell the almonds, at this point begin to stir them until they get a little color on them. The whole process should take less than 10 minutes. Roasting the nuts gives them color and flavor. (You may want to store the remaining almonds in the freezer to keep them fresh)

Combine in a small bowl the mayonnaise, apple cider vinegar, heavy cream, dijon mustard, salt and a generous grinding of fresh black pepper. Whisk till smooth. Place in the fridge while your chicken is baking.

Now your prep work is complete.

When you remove the chicken from the oven, immediately flip the chicken over, skin side down. Swirl the chicken around in the pan juices. While the chicken is cooling it will stay moist and absorb some of the wonderful juice in the pan. Let cool for 15-20 minutes.

Bring your chicken to a cutting board. Remove the skin and bones. Tear into strips. Then dice the chicken with your knife into small bites.

Combine the chicken, the grapes, the celery, and the pecans into a large bowl. Add 3/4 of the mayo dressing mixture. You can always add more once you have mixed everything up. Chicken breasts can vary in size, so you may not need or want all the dressing. I do recommend that you use a little more dressing than you think you need since the chicken will absorb some of the dressing while cooling in the fridge. I used to save some of the dressing for the next day in case it was too dry, but now I know to add a little more than I think I need. Taste the salad to make sure it is salty enough for your taste.

I love chicken salad on lettuce with tomatoes and avocado on the side. But my favorite way is sandwiched between slices of multi grain bread with some spring mix lettuce.

CLASSIC CHICKEN SALAD RECIPE

Serves: 4 people
Prep Time: 20 minutes
Cook Time: 45 minutes

INGREDieNTS

4 chicken breast halves, with skin and bone
3/4 cup celery (2-3 stalks sliced thinly)
3/4 cup seedless grapes, sliced in half
1/2 cup sliced almonds, lightly toasted
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
3 tablespoons heavy cream
1/2 teaspoon salt

PREPARATION

Preheat oven to 350. Place chicken skin side up on oven proof pan or cookie sheet with sides. Bake for 45 minutes.
Cut ends of celery, then thinly slice.
Cut the grapes in half.
Put a small pan on medium high heat. Add the almonds and toast till golden, about 5-10 minutes. Stir often.
Combine mayo, apple cider vinegar, dijon, heavy cream, and salt. I also add a generous amount of freshly cracked pepper. Place in the fridge till the chicken is ready to chop.
When you pull the chicken from the oven, flip the breasts over, skin side down so when the chicken is cooling it will absorb some of the yummy juice in the bottom of the pan. Let the chicken cool 15-20 minutes.
Place the chicken on your cutting board, remove the skin and bones and tear into strips. Then cut the strips into small bites.
Place the cut up chicken in a large bowl and then add your celery, grapes, and almonds. Add 3/4 of your mayo mixture. Chicken breasts come in all different sizes, so you may not need all the mayo mixture. Stir to combine and taste for salt, and if you need to add more mayo, do so now. I have found that the chicken absorbs some of the mayo mixture when it is cooling, so add a little more than you think you need, so it will not be dry later.
Store in the fridge in an airtight container. It will be better once it is cold and the flavors have combined.

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CASHEW CHICKEN WITH VEGETABLES

April 2, 2016 Julie Sanchez

My cashew chicken is packed with crunchy vegetables and glazed with a slightly salty, sweet, and spicy sauce. Its a one pot meal. It takes some prep work, but the actually cooking time is super fast. Its the perfect meal to prepare for guests. You can prep ahead, then all your guests can sip wine and watch you perform . When my kids were little, this was my son's Christopher's most requested meals. I would serve it over white rice. Now that my husband and I are always trying to lose weight we skip the rice. With or without rice, its a much more colorful and healthy alternative to Chinese take out.

I love to use coconut oil as much as I can. Its such a healthy oil, but it does have a coconut taste, so in this recipe its perfect. If you do not have any, than use olive oil or any oil you have. I like to buy a bag of cashews from Whole Foods and then throw the bag in the freezer until I need them again. If I put them in my pantry, they will go bad before I can use them again. Try to buy organic veggies if you can!

Stand the red pepper up, and cut down 4 sides of the pepper. Discard the core. I only use half the red pepper in this recipe. If you love red pepper than you can use the whole pepper. I just feel a little bit of pepper goes a long way.

Cut your sections in half and then cut thin slivers, as thin as you can.

Peel the carrots, then cut into about 2"-3" pieces. Then cut the pieces in half so they lay flat on the cutting board. Then cut into matchsticks.

You need 2-3 heads of broccoli, about 4 cups, cut into bite size pieces.

Did you know that jicama is one of the few very low calorie root vegetables. It is one of the finest sources of dietary fiber. It also contains important minerals like magnesium, copper, iron, and manganese. To prep the jicama cut the top and bottom off the jicama. Then cut all the sides off. I know there is waste but it is very difficult to peel a jicama. And this way you have a cube to easier make your matchsticks. My husband, who is from Mexico cringes when he sees me cut the jicama this way. He will take forever peeling it and not wasting one ounce of jicama. I am a more practical cook. If you can not find jicama then buy a can of sliced water chestnuts in the Asian isle of your grocery store.

Trim the extra peeling off. Then cut into thin slices. Then stack 2 slices at a time and cut into matchsticks.

In this recipe I like to cut the green onions on the diagonal. It simply looks cool to me this way. Save a few green slices to garnish your dish at the end.

I prefer chicken breast tenders over chicken breasts since they already come in little tender strips. But you could substitute chicken breasts if your prefer. I have to admit I do not like cutting up chicken...its so slimy! Cut your chicken last since it will contaminate your cutting board.

Since this is a very quick cooking dish you must measure and prep before you begin cooking. Here are all my veggies, my cashews measured out, my garlic, and a few green onions in the front saved for my garnish.

The whole cooking process is so quick, its basically a stir fry, so you need to have everything ready to go before you begin cooking. In a small bowl set aside 3/4 cup chicken broth. Pull out your measuring spoon and corn starch and set aside. If you mix it together ahead of time the corn starch will turn into a glob in your bowl. The corn starch will create the glaze that we crave.

In another bowl combine your teriyaki sauce, soy sauce, and honey and mix to combine. Now the hard part is done!

You want your chicken to get some color, which is why when you first place it in the hot pan you do not move or turn it for a few minutes. My camera lens was covered in steam when I shot this photo...looks a little mystical.

Cashew Chicken with vegetables is now ready for its closeup.

CASHEW CHICKEN WITH VEGETABLES RECIPE

Serves 4 people

Prep Time: 25 minutes

Cook Time: 11 minutes

ingredients

red pepper, use 1/2 of pepper, cut into thin slices
3 carrots, cut into thin matchsticks
2-3 broccoli heads cut into bite size pieces, about 4 cups
1 jicama, cut into thin matchsticks (you can substitute a can of sliced water chestnuts)
1 bunch green onions, cut into diagonal slices
2 lbs chicken breast tenders, or 3-4 boneless, skinless chicken breasts
3/4 cup roasted and salted cashews
4 cloves of garlic, minced
3/4 cup chicken broth, or water
2 tablespoons corn starch
1/2 cup soy sauce
1/3 cup teriyaki sauce
2 tablespoons honey
Sriracha sauce, as many squirts as you can handle
1 tablespoon coconut oil, or olive oil

preparation

Cut your red pepper into thin slices, I only use half the pepper.
Peel your carrots, cut into 2"- 3" chunks, then slice the chunks down the middle so they lay flat on the cutting board. Now cut into matchsticks.
Cut the broccoli into bite size pieces.
Cut the top and bottom off the jicama. Then cut down all four sides till you have a square. Then cut into slices. Stack 2 slices at a time and then cut into matchsticks.
Cut the green onions on the diagonal. Save some of the greener part of the green onion for the garnish.
Cut the chicken into bite size pieces.
Measure out your cashews and set aside.
Mince your garlic.
Measure out 3/4 cup of chicken broth and set aside, and pull out your cornstarch and measuring spoons.
Combine your soy sauce, teriyaki sauce, and honey in a small bowl.
Place a large sauté pan on high heat. You will keep the heat on high the entire 11 minutes.
Let pan heat up for a few minutes, you want the pan really hot.
Add 1 tablespoon oil, swirl around the oil and then place the chicken in. Do not dump the chicken in, scatter it around the pan. Now is the time to salt and pepper the chicken. Set your stopwatch on your phone. Do not stir chicken, let it sit for 3 minutes, so the chicken can get a little brown. After 3 minutes stir the chicken, let it cook for 2 more minutes.
Add the carrots and pepper, cook one more minute, stirring constantly.
Add the broccoli and garlic, cook for 1 minute, stirring constantly.
Pour the soy sauce mixture in. Cook for 3 more minutes while constantly stirring.
Add the jicama, cashews, and green onions, and stir.
Mix the cornstarch into chicken broth till dissolved, and add to the pan, stir and cook 1 more minute. ( 11 minutes total cooking time) Add srirachi to taste.
Garnish with the remaining green onions.

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BACON,TOMATO,SPINACH, AND GRUYERE FRITTATA

March 11, 2016 Julie Sanchez

I love frittatas for so many reasons. For one thing they are equally good for breakfast, lunch or for dinner. Secondly you can prepare the frittata in advance, zap it in the microwave, and serve it with fruit or a salad for a super quick and delicious meal. It is basically a crustless quiche. You begin cooking it on the stove and finish cooking it in the oven until it puffs up and turns golden. Its easy and cheesy and filled with protein.

These are the ingredients you need. If you can not find Gruyere you can use Swiss cheese instead. Try to use nitrate free bacon and organic spinach if you can find them.

I wanted the frittata to serve 4 people so I knew I needed to use 8 eggs for the recipe. But I when I made it with just the 8 eggs the frittata was not tall enough...I wanted the similar thickness of a quiche. So I decided to add the 2 egg whites to achieve the fluffiness and height I desired. Crack your 8 eggs in a medium bowl, then with the 9th and 10th egg, crack the egg in half, then carefully transfer the yolk between the 2 shells, letting the white fall into the bowl and finally discarding the yolk with the shells.

The brand of Gruyere cheese I buy has a hard rind on the 2 ends that needs to be removed.

Simply slice the cherry tomatoes in half .

Cut the green onions into thin slices. When putting the sliced green onions in a bowl to set aside, put the green part in the bowl first and the white second. When you are making your frittata you will sprinkle 2/3 of the onions into the egg mixture and save the remainder for sprinkling on at the end. The green part of the onion is best for the garnish and the white part is best for the egg mixture. So this is why I am suggesting that you put the green part in first since you will use it last.

Remove the long stems from the spinach, then stack the leaves and roughly chop them.

Stack 3 pieces of bacon on top of each other and thinly slice down the length of the bacon about 1/4" thick. You have now created bacon lardons...yippie! Slice the remaining 3 slices the same way. Once cut, you can throw the bacon lardons into your pan to cook later.

Have all your ingredients prepped and your oven preheated before you begin to cook.

I know what your thinking...this looks like too much bacon. First of all there can never be too much bacon, and secondly the bacon will cook down considerable. While the bacon is cooking stir the bacon to break up the layers of three that stuck together while slicing the bacon.

Once the bacon has cooked, remove with a slotted spoon and drain on paper towels. Pour the grease from the pan into a small bowl. You can use a little of it to grease your pan when cooking the tomatoes.

Save a tiny bit of bacon grease or olive oil in your pan and saute the tomatoes for 1 minute. Then add the spinach and 2/3 of the green onions and cook another minute. You just want the spinach to wilt a little bit, you are not trying to cook it all the way.

Add the tomato,spinach, onion mixture to your eggs. Then add half your cheese, your bacon, and salt and pepper. Wipe out your pan and re oil the pan with a little oil or bacon grease. Most frittatas are made in the pan without mixing the ingredients into the eggs.( You saute your veggies and then pour the eggs on top) But when you make a frittata this traditional way all the goodies are on the bottom layer and the eggs sit on the top. I do not care for how the frittata looks once you cut into it using this method. I like seeing all the ingredients mixed up throughout the frittata.

You can slide your frittata onto a cutting board once it has cooked, so you can slice it into wedges easier. I usually cut it into 4 wedges if this is being used for a meal. You can cut smaller wedges if you are serving it as a tapas appetizer.

I love the combination of the warm frittata with the cool crisp watermelon. When my boys were growing up I would often make quiche for dinner. I always served watermelon with our quiche...it was our tradition. So naturally this is by far my favorite way to enjoy my frittata!

BACON,TOMATO,SPINACH,AND GRUYERE FRITTATA RECIPE

Serves 4 people

Prep Time: 15 Minutes

Cook Time: 25 Minutes

INGREDIENTS

8 eggs
2 egg whites = 10 eggs total
1 cup grated Gruyere cheese
1 cup cherry tomatoes, sliced in half
3 green onions, sliced thinly
1/2 of a 5 ounce box of spinach, about 1 cup, roughly chopped
6 slices of bacon, cut into 1/4" slivers

EQUIPMENT NEEDED

10" nonstick, ovenproof saute pan

PREPARATION

Preheat oven to 375.
In a medium bowl crack 8 eggs.
Crack open the last 2 eggs, but use the whites only. Use a fork to whisk eggs till combined.
Grate your cheese and set aside.
Slice the cherry tomatoes in half and set aside.
Slice the green onions thinly, put the green slices in the bowl first then the white slices and set aside.
Remove the stems from your spinach and roughly chop, set aside.
Stack 3 pieces of bacon on top of each other and thinly slice lardons about 1/4" wide. Repeat with remaining 3 pieces of bacon. Add bacon to a nonstick, oven proof 10" saute pan.
Cook bacon on medium high heat till it starts to sizzle, then turn heat down to medium and cook bacon till crisp and lightly browned.
Remove bacon with slotted spoon onto paper towels to drain and pour almost all the bacon grease into a small bowl. Save about a teaspoon to saute the tomatoes.
Put the pan back on medium heat and saute the tomatoes for 1 minute.
Add the spinach and 2/3 of the green onions to the pan, stir and cook one more minute.
Add the tomato, spinach, green onion mixture to the egg mixture. Throw in the bacon, half the cheese, and 2 pinches of salt. Stir to combine.
Wipe out your pan with a damp paper towel, dry the pan and put in a little oil or bacon grease to swirl around and coat the pan. Turn the burner onto medium heat and add the egg mixture.
Cook the egg mixture on a minute or two, the sides will set a little. Open the oven door and carefully put pan into oven, trying not the slosh the mixture.
Bake for 15 minutes.
After 15 minutes remove pan from oven. Sprinkle on remaining cheese and the remaining green onions.
Insert pan back into oven and cook another 5 minutes.
Remove pan and test the center with a knife to make sure the eggs are set.
Slide the frittata onto a cutting board and cut into 4 or 6 wedges.

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Note: This recipe calls for a nonstick ovenproof pan. Most nicer brands can withstand heat up to 400 degrees in the oven as long as the handle is metal and not plastic. If you are not sure then look up on your brands website. I have a calphalon, which is safe up to 450 degrees with a nonstick surface. If you do not have a 10" pan, then adjust the ingredients to your pan's size.