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.

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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.

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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.

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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.

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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.

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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 :)

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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!

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What are your favorite ways to enjoy breakfast for dinner?

What are your favorite foods to make in fun forms?

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Skinny Double Chocolate Chip Muffins- Thank You Sally!

Ok: Apparently I have been living under a rock for the past year or so, but I recently discovered two websites that I am pretty much now obsessed with.  Those would be Pinterest and Sally’s Baking Addiction.

Just to clear things up, it’s not that I hadn’t heard of Pinterest, I just didn’t explore it or understand what it’s purpose was exactly.  Maybe I really am getting old, but between blogs, facebook, twitter, and instagram, I didn’t really want to sit and learn how to use another form of social media.

I guess my secret is out, I am obviously 80 years old.

Anyways, I am now not only on Pinterest but constantly on Pinterest.  The website has already inspired two of my meals for later this week, so stay tuned.

Now let’s talk about Sally.  Have you guys visited her blog, Sally’s Baking Addiction?  Holy cow.  Sprinkles, cookies, cupcakes, muffins galore.  Honestly, I don’t even like to bake.  I have always preferred cooking over baking because I feel I am better able to create something unique that I cannot simply purchase by cooking instead of baking. Also, I have always felt it is rather easy to tweak meals and make them healthier but that is much harder to do with baking.  Well, Sally and her blog have pretty much inspired me to bake (or in better terms, follow her recipes step by step).

Ironically, I stumbled upon Sally’s blog during the peak of my “trying to eat super healthy for vacation” phase.  However, while perusing her blog, I noticed one of her most recent posts for ‘skinny double chocolate chip muffins’.  Coincidence?  I think not.

Now, normally I am just as skeptical of ‘skinny’ desserts as the next woman, but for some reason I trusted Sally.  Her plethora of drool-worthy photography and shared love of sprinkles made me think she knew what she was doing.  So, I ventured into the baking world with these delicious, gooey, healthy muffins.

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Sally’s Skinny Double Chocolate Chip Muffins

Recipe from Sally’s Baking Addiction                         Yield: 12 delicious muffins

Ingredients:

  • 3/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 large egg whites (or 1 large egg)
  • 3/4 cup vanilla Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup mini chocolate chips, plus a few more for sprinkling on top

Instructions

  1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
  2. In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
  3. Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
  4. Divide the batter evenly amount 12 liners – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
  5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.

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The Verdict?

I absolutely loved these muffins.  I thought they were chocolatey, gooey, moist, and flavorful.  In my opinion, they don’t taste like anything has been sacrificed in making them lighter.  In fact, I have been craving a muffin for about two months now, and I can honestly say that these satisfied that craving.

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But….

I must mention that my boyfriend, for whatever credit this may hold, was not a fan of these muffins.  He doesn’t know why.  He can’t explain it.  He simply felt that there was a taste of sorts he didn’t like.  Luckily, these freeze well.  More for me.

I strongly recommend making these muffins.  They are delicious, health(ier), and super easy to make.  Some fun twists could be using peanut butter chocolate chips instead, or mixing some strawberries in the batter.

Do you guys prefer baking “healthier” recipes or do you subscribe to the notion that baking is meant to be pure fattening deliciousness?  

What are your favorite things to bake?

Do you prefer cooking, baking, or are you awesome at both?