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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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!)

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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).

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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!

Cornbread Panzanella Salad w/ Blackened Shrimp

Tonight for dinner I accomplished many things: 1) I tried a new restaurant 2) ordered something unique 3) ordered something healthy 4) ordered something delicious.  These 4 simple goals are not easy to come by, believe me!  This cornbread panzanella salad with shrimp from The Floridian in St. Augustine served all my purposes and left me one happy camper.

For those of you not familiar with Florida geography, St. Augustine is about 4.5 hours north of where I live.  I am here [by myself] for one night to attend a Board of Pharmacy conference tomorrow morning.  What is a girl to do who is alone in a new city with only a few hours to spare?  Three things come to my mind: eat delicious local food, explore, and shop.  Shopping was out of the question because besides the fact that I am broke, I have no interest in buying “colonial” hats, I <3 St. Augustine t-shirts, or magnets with a lighthouse on them.  I explored as much of the historic town as I could, but I arrived at 4:30 and was limited to the few sites still open.  By 7 pm, I was left with one option and one option only: EAT!

After performing a very thorough search of St. Augustine restaurants and eateries, and consulting Yelp, Urbanspoon, and the like, I decided to try this restaurant called The Floridian.  This place was totally my kind of spot: cozy, homey, outdoor seating available, and decorated with local beachy trinkets in the cute, not tacky way.

This place is known for lots of gluten free and vegetarian options, as well as their seafood, but they have plenty of things for everyone on the menu.  Everything here is made with locally grown/raised/made  produce/meats/cheeses, which I find so wonderful.  I had a hard time deciding what to get, but I was in the mood for something on the lighter side, so I opted for the Cornbread Panzanella Salad with Blackened Shrimp.

Cornbread Panzanella Salad with Blackened Shrimp

Cornbread Panzanella Salad with Blackened Shrimp

If you are not familiar with a panzanella salad, it is typically made with croutons (preferably home-made), tomatoes, peppers, cucumbers, and mozzarella cheese with a vinaigrette type dressing.  The main caveat  being that there is no lettuce or leafy vegetable included.  The panzanella salad I got tonight had many twists to it.  They used cornbread to make the croutons, there was fresh arugula included, I opted to add blackened shrimp, and they served it with a homemade basil-buttermilk dressing.  Additionally, the salad included heirloom tomatoes, strips of red bell pepper, and freshly made tomme cheese.

The salad was really great.  Everything, from the produce to the cheese to the bread, tasted so fresh!   The cornbread added such a sweet taste and comforting aspect to the meal.  The only downside to using cornbread is that it naturally does not get as crispy as other bread types.  Not to say that it was soggy, but it was definitely softer than expected.  The shrimp was a bit on the salty side in my opinion, but still tasty.  Lastly, I prefer the traditional vinegerette to the buttermilk dressing they used (and I forgot to ask for it on the side), but that is just my personal preference.

Because this was a “me” night (did I mention the glass of wine I enjoyed?), dessert was a requirement.  I knew from the moment I walked in and spotted the homemade pecan caramel bars that I would be ordering one, and that is exactly what I did.

Pecan Caramel Bars with Whipped Cream

Pecan Caramel Bars with Whipped Cream

My foodie experience at the Floridian in St. Augustine was wonderful.  It made this undesirable, lonely trip way better.  I would definitely recommend this restaurant to anyone in the area, as well as the specific dishes I ordered.

Now, it’s off to bed for an early conference in the morning.  If only the complimentary breakfast were half as exciting as my dinner tonight.  A girl can dream!

XO