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

French Onion Style White Bean Soup

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Today is a cold and damp day where I live. What could be better than some homemade soup! I’ve been dying to try this recipe I found online at the Food and Wine website. The soup recipe was contributed by actress, Gwyneth Paltrow, and it is a wonderful take on the traditional French onion soup! It’s full of thinly sliced fennel, onion and garlic. Some red pepper flakes give it some heat! Perfect to warm some chilled bones on a cold day!

Ingredients:

  • 3 tablespoons organic extra-virgin olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 large onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ (or less) teaspoon red pepper flakes
  • ¼ teaspoon organic dried oregano
  • 2 (14 ounce) cans organic cannellini beans, drained and rinsed
  • 1 (32 ounce) box organic vegetable broth
  • Sea salt
  • Freshly ground pepper
  • 6 slices of sourdough bread
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • Organic butter (optional)

Directions:

  1. Using a large pot, heat 3 tablespoons olive oil over low heat. Add the fennel, onion and garlic, cover and cook over low heat, until softened, stirring occasionally, for about 10 minutes. Uncover and cook, while stirring occasionally, until onion and fennel are slightly brown, for about 15 minutes.
  2. Add crush red pepper flakes and oregano and cook for another minute. Pour in vegetable broth and add beans. Bring to a boil. Salt and pepper to taste. Simmer over low heat for about 30 minutes, until broth is reduced slightly.
  3. Preheat broiler and place rack approximate 8″ from the heat. Place bread slices on a tray and toast them 1 to 2 minutes, until golden. Then flip slices over and toast the other side for one minute, then spread a little butter on each piece and sprinkle with the cheese. Toast for another minute, until golden brown. Serve bread on the side. 6 servings.

http://www.foodandwine.com/recipes/french-onion-style-white-bean-soup