Just starting to toy with the primal eating philosophy and made a batch of these frittata muffins today. Had two with a salad for lunch and they were quite tasty! The instructions are lacking...I baked mine for about 10 minutes, then topped with a little fresh parm (I dont do goat cheese) and back in the oven for another 10-15 (until they were set/done). Love the idea of being able to grab a couple to take to the office. This recipe made 12. Spinach Frittata An Italian breakfast dish, we’ll pull out the pasta and replace it with a ton of hearty – and healthy – vegetables that will keep you satiated through lunch! And, to make it more grab-and-go, we’ll be making it in muffin pans! Ingredients: 1 brick of chopped frozen spinach, thawed 1 tbsp olive oil 1 medium onion, chopped (or, if you pre-chopped, about 1 cup of onion) 1 large clove garlic, minced (about 1tbsp) 9 large eggs (and you’ll use the yolk too!) 2 tbsp milk ½ cup grated Parmesan cheese (use fresh grated cheese from your deli – it’s more flavorful than the pre-packaged stuff in the pasta aisle. Romano cheese is also good here.) 2 tbsp sun-dried tomatoes, coarsely chopped Salt and pepper to taste 3 oz goat cheese Method: Preheat oven to 400°F. Drain spinach and set aside. In a mixing bowl, whisk together eggs, milk and parmesan cheese. Once combined, add in sun-dried tomatoes and salt and pepper. In a skillet, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach. In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way. Pour egg mixture over the top. Sprinkle goat cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden. Remove from oven and enjoy! marksdailyapple/10-primal-meals-in-15-minutes-or-less/#axzz2jsth5Qiq
Posted on: Thu, 07 Nov 2013 22:32:59 +0000
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