A Post to Break the Rut...

I know, I know, I've been terrible about posting these last few weeks. To be honest, I even had to look at my blog to remember what my last post was. Not cool.

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.
Makes 12.

• 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

1. Preheat oven to 350 F. Spray a 12-muffin tin with cooking spray and set aside. 
2. 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. 
3. 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.

Quick & Easy Breakfast: Frittata

So I woke up this morning feeling rested. Yesterday I felt like I was going to get sick, but this morning it seemed like it might have all been a tease. Turns out I was wrong. Very wrong.

All I want to do is lie in bed and watch TV, read do nothing. Yet I have to study. I have a midterm on Tuesday and a couple of things due before Spring Break--about which I will blog in a future post.

Anyways, it's time to take a break and what better way than to blog about my breakfast from when I was feeling fine. Oh and after this short post, I am putting my pajamas on and (hopefully) crawling into bed.

But before that let me tell you what a big fan I'm of frittatas. They're super easy and quick to make. Also, you can basically add any veggie or herb and play around with the taste; add some cheese and it becomes a heavenly dish. Enjoy!

Bell Pepper & Leek Frittata (adapted from Epicurious)
Makes 4.
Active time: 10 minutes. Total time: 25 minutes.

• 2 tablespoons olive oil
• 1 cup sliced bell peppers
• 1/4 cup sliced leek
• 4 whole eggs
• 4 egg whites
• 1/2 grated swiss cheese
• 2 tablespoons chopped cilantro + more for garnish
• Salt and pepper

1. Preheat oven to 425 F. Spray 4 small cooking dishes or ramekins with cooking spray. 
2. In a large saucepan, heat oil over medium high heat. Add peppers and leeks and sauteed until slightly browned, about 5 minutes. Remove from heat.
3. In a large bowl, whisk eggs and whites together. Stir cheese, cilantro and pepper/leeks and mix well. Season with salt and pepper.
4. Divide into prepared baking dishes and bake until center is firm, about 15 minutes. Serve immediately

Frittata and Kale Salad

I can't really say breakfast is my favorite meal, because ALL meals are my favorite, but I definitely love breakfast. What better than to have breakfast for dinner?

First of all let me state that I am not a pancake fan, so when I say breakfast for dinner I don't mean pancakes and waffles, I mean eggs. Frittata to be exact. Last weekend I stumbled upon an easy frittata recipe (almost all frittatas are very simple to make) and several variations in FOOD by Martha Stewart, and yesterday I finally made it.

Originally, the frittata was going to be a turkey zucchini with gruyere cheese frittata, but for some reason I completely forgot to buy zucchini.  So I looked around in my veggies drawer and found some asparagus spears, the perfect substitution.

As a side, I made one of my favorite salads. Because breakfast is good for dinner, but I need to have some kind of green in my dinner or I won't be satisfied. Anyways, the Kale and Pine Nut salad from Bon Appetit is one of the salads that I could eat over and over again. And yes, contrary to popular belief, there are some salads that I don't like.

Turkey, Asparagus, Gruyere Frittata (adapted from FOOD by Martha Stewart)

• 1 tablespoon olive oil
• 1 cup cubed turkey (about 1/2 inch thick)
• 1 1/2 cups chopped asparagus
• 3/4 cup shredded gruyere cheese
• 6 large eggs
• 1/2 cup egg whites
• S & P

1. Preheat oven to 425 F. Heat olive oil on a 10-inch oven proof skillet over medium high heat. Add turkey and asparagus and season with S & P. Cook for about 3-5 minutes, until asparagus are slightly tender, stirring occasionally.
2. Meanwhile slightly beat eggs and egg-whites together. Add egg mixture to the skillet and sprinkle with the gruyere cheese. Cook until edges are set, about 5 minutes.
3. Transfer skillet to oven and cook for 10-13 minutes or until frittata is set. Place plate over skillet and invert frittata. Serve immediately

Kale and Pine-nut Salad (adapted from Bon Appetit)

• 2 tablespoons dried currants
• 2 tablespoons pine-nuts
• 2-3 bunches kale (depending on size), stems removed and leaves thinly sliced
• 7 1/2 tablespoons white balsamic vinegar
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon honey
• Shave parmesan cheese (optional)

1. Place currants in bowl with 5 tablespoons white balsamic vinegar and let marinate for 2-24 hours (the more they soak, the better they will taste in the salad). Lightly toast pine-nuts on a baking sheet.
2. In a small bowl whisk 2 1/2 tablespoons white balsamic vinegar, rice vinegar, olive oil, and honey until honey dissolves. In a large bowl place kale, drained currants, and pine-nuts and toss with dressing to coat. Let salad marinate for 20 minutes, tossing occasionally.
3. Add parmesan cheese and serve. 

Frittata for Lunch

Mushroom Broccoli Frittata

• 1/2 tsp. extra-virgin olive oil
• 2 tbsp. finely chopped cilantro
• 1/4 cup chopped broccoli
• 2 mushrooms, sliced
• 1/2 cup egg whites or 2 eggs
• 1 tsp. skim milk
• pinch of salt

1. Preheat oven to 450 F.
2. Heat oil an ovenproof skillet over medium heat. Add mushrooms and broccoli and saute until softened. Transfer vegetables to plate and set aside.
3. Beat eggs, milk, and salt and pour mixture into same skillet. Cook over medium heat until bottom begins to solidify. Add vegetables and cilantro to egg and disperse evenly.
4. Remove skillet from stovetop and place into oven for about 5 minutes or until frittata's top is firm.

I took this recipe from The Healthy College Cookbook, but I modified it to use the broccoli and mushrooms that were in my fridge. I like egg whites better than eggs, but I'm sure this tastes yummy with whole eggs too. I served it on a bed of field greens for a healthy lunch!