Spinach, Mushroom, and Feta Muffin Frittatas

Three of my current obsessions include food in muffin form, feta cheese, and dishes that are quick and easy to make.  Making anything in the form of a “muffin” automatically makes it more fun to eat, feta cheese adds a delicious bite to almost anything, and lately, I just don’t have the time or energy to cook elaborate meals.

Breakfast for dinner is pretty much the best lazy girl’s way of cooking and eating a healthy, filling, and varied meal.  And these spinach, mushroom and feta frittatas are clearly a manifestation of my three current obsessions.

IMG_1055

The inspiration for these came from Pinterest- yet another recent obsession.  I think I officially have an obsessive personality.  That’s ok- there are worse things to be addicted to than Pinterest and feta cheese, right!?

These frittatas are so simple to make.  The feta/spinach/mushroom combo was fabulous, but so many other mix-ins could work as well.  Sun dried tomato and feta or broccoli and cheddar cheese would be great twists.

Spinach, Mushroom, and Feta Muffin Frittatas

Yield: 9-10 muffins

Adapted from: The Manila Spoon’s Recipe

Ingredients:

  • 1 Package (8 oz) baby bella mushrooms, finely diced
  • 1 Package (5 oz) baby spinach
  • 1 cup feta cheese
  • 4 Lage eggs
  • 1-2 TBS olive oil
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees.

2. Clean mushrooms by wiping them with a damp paper towel, then finely dice them.

IMG_1041

3. Heat olive oil in a large skillet on medium heat and add mushrooms.  Cook mushrooms for about 5-6 minutes, then remove from heat and set aside.

IMG_1042

4.  In the same skillet the mushrooms were in, add the spinach and a few TBS of water.  Allow the spinach to wilt over medium/low heat for a minutes until it is all shriveled an wilted.

IMG_1043

IMG_1044

5.  Remove spinach from heat and allow to cool slightly.  Then, gently blot spinach with paper towels to remove any excess moisture.

6.  In a large bowel, whisk the eggs, then add the mushrooms (not including any liquid they released during cooking), feta cheese, and spinach.  Stir to combine.  Add salt and pepper to taste.

IMG_1045

IMG_1047

7. Spoon mixture into a non-greased muffin tray.  Bake in the oven for about 20 minutes, or until a toothpick inserted comes out clean.  Allow to cool in tin for a few minutes, then enjoy :)

IMG_1048

IMG_1049

These stay  fresh for a few days wrapped and refrigerated, so they also make the perfect grab-and-heat breakfast or light snack.  A weeknight meal that is easy, fun, and healthy?  Yes, please!

IMG_1054

IMG_1056

What are your favorite ways to enjoy breakfast for dinner?

What are your favorite foods to make in fun forms?

Advertisements

Healthy Pear-Streusel Coffee Cake

It has been a long time since I blogged about food, and an even longer time since I blogged about food I actually made and didn’t just purchase.  This saddens me.  But, such is the tragic story of a busy grad student.

All of the credit for this recipe goes to Holly at Everyday’s a Hollyday.  Fun side note: Holly is a best friend of one of my best friends, but we have never actually met!  But, through my friend Lea, and through Holly’s amazing blog, I know I would love her.  She posted this recipe for pear-streusel coffee cake a while back, and I knew I had to make it.  A recipe for a coffee cake that involves pear and Chobani yogurt?! I was hooked.  I honestly made no changes to the recipe, so simply click the link to see the recipe.

IMG_0629

This coffee cake is delicious, easy to make, and guess what- healthy!  There is no butter involved, instead the recipe uses greek yogurt.  This is the perfect “treat” for breakfast, snack, or a dessert (ok so really any time).  The recipe makes plenty to last a few people all week.  Ok, that is assuming you have a little self control and don’t eat three squares at once, which may be difficult.

My boyfriend was extremely skeptical of this because 1) he does not trust dessert made with no butter and 2) he does not like pear or greek yogurt that much…… OR SO HE THOUGHT.  He loved it.

IMG_0640

The pear version was fantastic, but I think it would be so much fun and easy to play with the flavors, and I think next time I will try apple, using the apple-cinnamon  Chobani yogurt with cut up apple.  Either way, this coffee cake is just the right amount of sweet, moist, and does not sacrifice the delicious streusel topping in becoming health-ified.

Baking in a healthy way is something that scares me because although I know it can certainly be done, I feel one is at a higher risk for a dessert dud.  It is one thing for me to screw up dinner, but that is unacceptable for dessert!  But, as mentioned, this coffee cake was a total success and I highly recommend giving it a try.

Image

It feels so great to blog again after being MIA for a while.  I have two exciting blog posts for this week, one of which involves an awesome farmers market find and another that involves something so delicious, it will be added to the “Best Thing I Ever Ate” page.

Until then, make this coffee cake.

Baked Eggplant Parmesan- A Very Tasty Use of Leftovers

I made a dish the other night (to be posted for meatless monday) that left me with leftover eggplant and fresh mozzarella.  If that doesn’t scream eggplant parmesan, nothing does!  I knew I wanted to try a baked variety to keep this dish on the healthier side.  (Yes, I realize fresh mozzarella is not necessarily “light”, but that’s all the more reason to not fry the eggplant!)

IMG_0649

I consulted a couple of different recipes and came up with this adapted recipe.  It turned out DELICIOUS, so I wanted to pass the inspiration on to you guys.

Note: the trickiest part in posting this recipe comes with the baking times.  I found mine to require way less baking than suggested, probably because I only made this using the 1/2 eggplant I had leftover (only needed enough to feed two).  I am going to post this as I did it for two people, but if making it for more people just be aware that your baking times will be longer.

Baked Eggplant Parmesan for Two

(Adapted from this Martha Stewart recipe and this Whole Foods recipe)

You will need:

  • 1/2 a large eggplant, sliced into 1/2 inch slices
  • 6 TBS italian breadcrumbs
  • 6 TBS parmesan cheese, plus 1tsp divided
  • 1 large egg
  • 1 tsp water
  • pinch of dried oregano
  • pinch dried basil
  • about 1/2 ball fresh mozzarella, sliced thick and chopped into chunks (or you can use shredded mozarella, regular or 2%)
  • Salt and pepper (look at how much salt is in your breadcrumbs.. you may not need to add any)
  • Jarred marinara sauce (or homemade), about 1.5-2 cups, divided

Steps:

  1. In a medium bowl, mix the breadcrumbs,  6TBS parmesan cheese, oregano, and basil.  Transfer mixture to a flat surface such as a plate or cutting board.
  2. In a small bowel, combine the egg and 1 tsp water and lightly beat together.
  3. Line a large baking sheet (may require 2) with foil and spray with cooking spray.
  4. One by one, dunk each slice of eggplant into the egg, shake off excess, and then press firmly onto the breadcrumb mixture.  Turn the slice over and press firmly on the other side as well.  Transfer eggplant to lined baking dish.  Repeat for all eggplant slices.
  5. Bake the breaded eggplant in the oven on 375 degrees for about 15-20 minutes, and then turn them over.  Bake for another 10-15 minutes & remove from oven.  Keep a close eye on them at this point so they don’t burn.  Mine cooked for a total time of 30 minutes and they were perfectly brown.
  6. Line a 9X13 baking dish lightly with some marinara sauce, about 1/4 a cup or so.
  7. Transfer the breaded eggplant to the baking dish and layer with marinara sauce then fresh mozzarella cheese.  Keep repeating the eggplant-sauce-cheese layering process until all of your eggplant and cheese are used up.  Dust the top with a light coating of parmesan cheese, about 1 tsp (optional).

IMG_0648

8.  Bake at 410 degrees for 10-20 minutes, until cheese is beginning to brown and bubble.  Baking times vary- mine only required 10 minutes.

This recipe was so tasty, I highly encourage you guys to give it a try.  It can be a very healthy and filling meal if you use low fat mozzarella and pair with a nice big salad.  It is delicious enough for a date night in but easy enough for a weeknight meal as well.  This happens to be another one of those versatile recipes that will please kids, adults, vegetarians, and pretty much anyone that likes sauce and mozzarella cheese (i.e. EVERYONE!).

If you are cooking for two such as myself, on Monday I will be posting another great recipe to utilize the rest of the eggplant and mozzarella cheese, so stay tuned.

Have a great Saturday everyone!

Chicken In A Pastry

Finally, after a week of hectic schedules and grab-and-go food, we were able to cook a nice dinner last night: chicken in a pastry!  Before I blog any further, I must tell you guys that I am aware the pictures of this meal are rather unappealing.  There is only so much Instagram and Photo-toaster can do for an un-photogenic meal.  However, I promise you the taste makes up for the appearance!

Chicken in a Pastry

Chicken in a Pastry

This is seriously the easiest meal to make- you only need 3 ingredients!

  • Puff Pastry Sheets (I used Pillsbury)
  • A soft, spreadable herb/cheese mixture, such as Rondele, (I used the light variety)
  • Cooked, cubed chicken, either baked or cooked in a pan until just cooked.

I apologize for not having step-by-step pictures- we were a bit pressed for time.  Next time I make this I will inset the photos into this post.  But, no worries,  this recipe is fool-proof.

Chicken in a Pastry

  1. Season chicken with salt and freshly cracked pepper and cook in the oven or on a frying pan until just cooked through.  *It is important not to dry out the chicken by overcooking now, as you will bake the chicken once more for about 15 minutes.  Once cooked, dice the chicken into small chunks. Set chicken aside.
  2. Defrost pastry sheets according to directions on box.
  3. Cut the sheets into desired sized squares.  In the Pillsbury sheets, you get two full sheets that each break into thirds.  I then cut each third into thirds again to make one square (this is your desired pastry).  This will yield 18 total squares which equals 18 filled pastries when done.  Depending on the brand you use, and whether or not this is a meal/appetizer etc.., you will need to eyeball the appropriate size you want your pastries to be.
  4. Spread about 1 teaspoon of the herbed cheese onto a square and place about 3-4 small chunks of chicken on top of the cheese.  Bring the four corners of the pastry square up and press them together, forming a pocket so that all of the filling is enclosed.  Repeat for each square.
  5. Lay all of the pastry squares on a foil-lined baking sheet (dull side up) and bake at 400 degrees for about 15 minutes, or until the pastry shell is just turning golden brown.
IMG_0536

Chicken in a Pastry

This is seriously one of the most comforting and simple meals ever.  I served it along with a nice fresh salad of spring mix lettuce, diced pairs, blueberries, and walnuts dressed with oil and vinegar.

IMG_0533

Salad with pear, blueberries, and walnuts

I know this is not really a “recipe” necessarily, as the idea of stuffing puffed pastry sheets with cheese and filling is not new.  But, I hope I at least planted a seed in your mind for the next time you need an easy yet comforting dinner that leaves you both full and satisfied :)

I just wanted to mention the addition of my “Best Thing I Ever Ate” section to the blog.  This section will be documenting my absolute favorite foods in different categories. It is a work in progress, but please check it out.  I would love to hear any feedback anybody has to offer.

Now, off to enjoy a very not homemade but equally satisfying dessert: girl scout cookies!  It was brought to my attention the other day that most types of girl scout cookies can actually be found year-round in the grocery store from other brands (i.e. Keebler “grasshoppers” = thin mints).  However, I feel that there is a certain nostalgia/special element to girl scout cookies that makes them so special, even if they are not necessarily the best, most unique cookies ever.  What do you guys think?  Worth the $3/ box for a bite of your childhood?  I think yes!