And to be honest again, it's not that I haven't had time to post--because time I have had and lots of it. It's just that I haven't been very inspired to cook new things lately. For the past few weeks I have been subsisting on a constant diet of egg whites, mushrooms, bell peppers, oranges, soup, cheese, turkey, bread and chocolate. Quite sad, I know. But what can I say, I love all of the above and I obsess over practicality.
I'm still really disappointed that the last time I posted was April 10! That was two weeks ago! So here is the post that is breaking my food rut.
I found a recipe that combines egg whites and vegetables (basically any) into a delicious treat that can be a part of breakfast, lunch or dinner and even eaten as a snack. Plus it is practical--if you don't take into account the time spent cleaning the dishes. Anyways, I found a recipe for frittata muffins. And they are delicious; and healthy; and can be kept in the freezer for future meals. Seriously, why did it take me so long to find this?
I decided to make my first batch with cupcake liners (thinking it would be idea since I didn't have cooking spray) but I would recommend just spraying the pan or dabbing it with oil before baking. If you do use cupcake liners--which I won't in the future because yummy pieces of the frittata stick to them--make sure they are the metallic type. Stay away for the usual paper liners because I guarantee you will not have a fun time taking them out of the pan or scraping off the last bits of frittata.
Here is my version of the recipe--I added some of my favorite veggies--but substitute vegetables as you like. There are plenty of combinations that would go great. A few: mushrooms and spinach, leek and sweet onion, tomato and goat cheese. Enjoy!
Pepper, Onion and Tomato Mozzarella Mini Frittatas (adapted from Weight Watchers)
Active time: 15 minutes. Total time: 40 minutes, including cooling.
- 3 large eggs
- 1/2 cup egg whites (about 3)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon water
- 3/4 cup chopped roasted bell peppers
- 3/4 finely chopped onion
- 3/4 cup chopped cherry tomatoes
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons reduced fat cream cheese
- Preheat oven to 350 F. Spray a 12-muffin tin with cooking spray and set aside.
- In a large bowl, whisk together eggs, whites, salt, pepper and water until well combined. Ad chopped vegetables and mix. Whisk in mozzarella and cream cheese, making sure that cream cheese is incorporated.
- Spoon 1/4 cup mixture into prepared baking dish (should be almost to the rim of each). Bake for 20-25 minutes or until just set. Place on rack and let cool for about five minutes. Serve warm. Let cool completely if planning to freeze.
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