Frittata Muffins

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I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; but I substituted it with frozen organic spinach for added nutritional value. It’s one of those recipes that you can change some of the ingredients to suit your tastes. What was really important to me, I found that they can be stored in snack bags (even frozen) and reheated in the microwave! I am so glad to add some tasty variety to my morning breakfast meals!

Frittata Muffins

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Frittata Muffins

Ingredients:

  • 1 tablespoon organic extra-virgin olive oil
  • ½ chopped medium onion
  • ¾ cup chopped red bell pepper
  • 1 cup chopped mushrooms
  • ½ cup chopped frozen organic spinach, thawed
  • Sea salt
  • Freshly ground pepper
  • 6 large organic eggs
  • 2 tablespoon organic nonfat or whole milk

Directions:

  1. Preheat oven at 350° F.
  2. Heat the olive oil over medium heat in a large nonstick frying pan. Add onion, bell pepper and mushrooms. Cook until tender. Add the spinach and stir. Finally, salt and pepper to taste.
  3. Grease a 12 cup muffin tin with oil. Add the vegetable mixture.
  4. Using a 2 cup glass measuring cup with spout, whisk the eggs and milk together. Add salt and pepper. Pour into muffin cups. Bake for approximately 17 minutes.
  5. Using a small spatula, gently remove frittatas from muffin tin. Serve immediately.

 

Frittata Muffins

Caramelized Onion, Mushroom and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette

This morning I decided to have a healthy omelette for breakfast. I’ve been wanting to try this recipe I found on the Williams-Sonoma website for a while. I made a few changes; using olive oil, instead of avocado oil, and using button mushrooms, instead of cremini and king oyster. The omelette is thinner than the traditional one, almost crepe-like in thickness. You can taste the buttery avocado, the sweet caramelized onion and the savory mushrooms. This is truly a satisfying breakfast, especially when one is trying to reduce the refined carbs in the diet!

Caramelized Onions, Mushrooms and Avocado Omelette

Caramelized Onions, Mushrooms and Avocado Omelette

Ingredients:

  • Organic extra-virgin olive oil
  • 1 onion thinly sliced
  • 2 tablespoons water
  • Sea salt
  • Freshly ground pepper
  • 8 ounces mushrooms, thinly sliced
  • 4 organic eggs
  • 2 tablespoons chives, thinly sliced
  • 1 avocado, peeled, pitted and thinly sliced

Directions:

  1. Heat 1 tablespoon oil over medium-high heat in a 9-inch nonstick frying pan. Add onions and cook, stirring occasionally, until “caramelized” brown, about 8 minutes. Season with salt and pepper. Transfer to a bowl.
  2. Add another 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and sautéed until brown, stirring occasionally for about 8 minutes.  Add salt and pepper to taste. Transfer to a bowl. Wipe out the pan with a paper towel.
  3. In a medium bowl, whisk together the eggs, water and chives. Add salt and pepper. Heat 1 tablespoon oil in the pan over medium heat. Add half of the egg mixture. Using a spatula, push the eggs towards the center and swirl pan to evenly distribute the uncooked egg. Cook for 1 minute. Add half the onions and mushrooms to the center of the omelette. Then add half the avocado on top, space evenly. Cook until the eggs are set, about 1 minute. Fold the sides of the omelette towards the center and gently slide off pan onto a plate. Repeat, making the second omelette. Serves 2.

Caramelized Onions, Mushrooms and Avocado Omelette

Healthier Chicken Madeira

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When my husband and I are not in the mood to cook, we often order take-out from the Cheesecake Factory, which is located very close to our home. Our favorite dish to order is their Chicken Madeira with its rich mushroom brown sauce and buttery mashed potatoes. They give such generous portions, that we only need to order one. With the success of my “Chicken Piccata,” I thought I could make a healthier version of this delicious dish.

As usual, I went to the internet to do my research. I found a Chicken Madeira recipe on Food.com by Todd Wilbur and adapted it to my tastes and cooking style. The recipe below is for two people, but you can easily double it. The chicken dish can be made gluten-free by omitting the flour and can be dairy-free by omitting the butter and the cheese. My husband and I absolutely loved this meal and I will be making it at least once a month from now on!

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Ingredients:

  • 6 frozen chicken breast tenderloins, thawed
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon organic all-purpose flour
  • 2 tablespoons organic extra-virgin olive oil
  • ½ lb mushrooms, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1½ cups Madeira wine
  • 1 cup organic beef stock
  • 2 teaspoons organic butter
  • 4 asparagus spears
  • ½ cup grated mozzarella cheese (2% reduced fat milk)
  • 2 cups mashed potatoes

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Directions:

  1. Pound chicken tenderloins ¼” thin. Sprinkle tenderloins with flour. Season with salt and pepper.
  2. Using a large non-stick frying pan, heat 1 tablespoon olive oil over medium heat. Add chicken and cook for 3 minutes on each side, until golden brown. Remove from heat. transfer to a plate and cover with foil.
  3. Using a small dish, “dissolve” the cornstarch with 2 tablespoons water. Set aside.
  4. Steam asparagus over low-medium heat. Cook until al dente.
  5. Using the same frying pan, heat 1 tablespoon olive oil over medium heat. Add mushrooms and sauté for a few minutes. Season with salt and pepper.
  6. Turn broiler on.
  7. Add broth, Madeira wine, butter and cornstarch to mushrooms. Cook until sauce thickens and is a rich brown color.
  8. Place cooked chicken in a foil lined pan suitable for broiling. Group the tenderloins in 3s. Sprinkle with cheese. Finally, place asparagus criss-cross. Place in oven and broil for about 3 minutes, until cheese has melted and lightly brown.
  9. On a large plate, spread hot mashed potatoes, so that the chicken will seat nicely on top of it. Add sauce. Repeat again. Serve immediately. 2 servings.

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