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Grilled Onion Frittata
Pro/Fats and Veggies — Level One
Serves Six

I love frittatas; they're like omelettes, but lighter and fluffier. This one is made with grilled onions and Parmesan cheese.

1 red onion, cut into 8 equal-size wedges
1 yellow onion, cut into 8 equal-size wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
10 eggs
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary

Preheat oven to 350 degrees.

In a large bowl, combine onions and olive oil and toss to coat well.

Preheat a grill pan over high heat. Arrange onion wedges on grill pan and cook until browned and tender underneath, about 5 minutes. Turn onions over and cook until very tender, 5-7 minutes more. Brush with more oil as needed.

In a large bowl beat eggs and cream until blended. Stir in cheese, salt, and pepper until smooth.

In a 10-inch braiser or ovenproof frying pan over medium low heat, melt butter. Add rosemary and cook, stirring, 1 minute. Pour egg mixture into pan and fold gently to combine rosemary and eggs. Arrange grilled onions over top of eggs.

Transfer pan to oven and bake until frittata is golden brown and puffy, about 12-15 minutes.

Note: If you do not have an ovenproof frying pan, transfer egg mixture into an 8-inch non-stick cake pan and bake as directed.

Israeli Salad
Veggies — Level One

My friend Tuvia was born in Israel and loves all the good things in life. One summer weekend, while he and his wife, Kristi, were visiting our beach home, he made this salad and now it is a favorite. Kirby or Persian cucumbers are the small little pickling cucumbers. They have a great favor but if you can't find them, you can substitute regular cucumbers. For a Carbos and Veggies meal, serve with grilled crusty multigrain bread. For a Pro/Fats and Veggies meal, add a great-quality extra-virgin olive oil. If you have the oil and the bread, it becomes Level Two.

6-7 Kirby or Persian cucumbers (or 1 regular cucumber)
4-5 tomatoes, seeded
1 green bell pepper, seeded
3 scallions
4 radishes
Salt and freshly ground black pepper

Finely dice all the vegetables into a uniform size. Toss with salt and pepper. Serve immediately or refrigerate until ready to serve.

Portobello Mushrooms with Bubbling Pesto
PRO/FATS AND VEGGIES — LEVEL ONE
Serves 4

These mushrooms make a great appetizer or a delicious accompaniment for a summer meal alongside a steak. They work especially well if you are using your outdoor grill, but you can also broil them in the oven.

4 large portobello mushrooms
Olive oil for brushing
Salt and freshly ground black pepper
1 recipe Basil Pesto (p. 155)
4 tablespoons freshly grated Parmesan cheese

Trim the stems off the mushrooms. Brush mushrooms with olive oil and season lightly. Cook gill side down over medium coals or in the broiler for 5 minutes.

Turn the mushrooms over and spread a spoonful of pesto over the entire surface. Continue to cook for 10 minutes or until the mushrooms are very tender and the pesto is bubbling. Sprinkle the Parmesan on top of the pesto and return to broiler until cheese is melted and golden.

Dawn's Deviled Eggs
PRO/FATS AND VEGGIES — LEVEL ONE
Makes 10

My good friend Barry Manilow has a wonderful cook named Dawn. These are her delicious deviled eggs. Her original recipe includes avocado, which makes the filling green. Try it that way for Level Two.

5 hard-boiled eggs, halved lengthwise
1 tablespoon minced scallion, white and light green parts
1 large jalapeno pepper, seeded and minced
Juice from 1 lime
1 tablespoon mayonnaise
1/2 teaspoon kosher salt, or to taste
red chili flakes for garnish

Remove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion, jalapeño, lime juice, mayonnaise, and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a teaspoon, carefully stuff whites with yolk mixture, mounding the tops.

For extra heat, garnish with red chili flakes.

For Level Two

Add 1 whole mashed avocado to the egg yolk mixture.

Excerpted from Suzanne Somers' Eat, Cheat, and Melt the Fat Away by Suzanne Somers Copyright © 2001 by Suzanne Somers. Excerpted by permission of Three Rivers Press, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Tags: Recipes and Cooking, Diets and Weight Loss

About the Author

Suzanne Somers is the author of eleven books, including the New York Times bestsellers Keeping Secrets; Suzanne Somers' Eat Great, Lose Weight; Suzanne Somers' Get Skinny on Fabulous Food; Suzanne Somers' Eat, Cheat, and Melt the Fat Away; and Suzanne Somers' Fast and Easy. The former star of the hit television programs Three's Company and Step by Step, Suzanne is one of the most respected and trusted brand names in the world, representing cosmetics and skin care products, apparel, jewelry, a computerized facial fitness system, fitness products, and an extensive food line. She received an honorary doctorate of humane letters from National University and is a highly sought-after commencement speaker.