Breaking the Fast: Egg and Spinach Frittata Muffins
Let’s talk about spinach, shall we? I like it. If you don’t, you should. There. How’s that?
Seriously, spinach is one of those foods that simply does a body good. It’s rich in antioxidants which are reported to stave off cancer, high in iron and vitamin A and C. It’s one of those “leafy green vegetables” that the health pundits and magazines are always telling us we need to eat. But for all it’s great health benefits and wonderful traits, I eat it because I love it.
You all know how much salad bores me…but spinach salad? I’m in. I went to SmashBurger for the first time yesterday, know what I had on my burger? Yep, spinach.
I like spinach raw much better than cooked, unless it’s in something, like spinach madeleine or quiche or spinach artichoke dip. I’ve even turned the weeone on to spinach. She knows now that I put it in her smoothies and doesn’t even mind. She’ll eat an occasional spinach salad, but really loves when spinach and eggs spend some time together.
In fact, I made these Egg and Spinach Frittata Muffins earlier this week per the weeone’s request. She’s battling an awfully nasty cold and in our house two things are used as comfort food – soup and egg dishes. Plus, I made some mini frittatas a few weeks back, but we haven’t had egg muffins in a while.
While I got the frittata mixture all set to go, I cooked some bacon. One of my favorite ways to cook bacon is in the oven. I lay it out on a cooking rack that sits atop a pan (so the grease drips below the bacon) and toss it in a 400 degree oven for 15-17 minutes. Perfect bacon every time. Oh, and at Christmas, I twist the bacon to make it pretty and sprinkle it with brown sugar. Yum.
Anyway, these frittata muffins are one of my favorites and make eggsactly twelve frittatas, so 6 servings. Perfect for breakfast, lunch or a snack.
- Serves: 6
- Serving size: 2 frittatas
- Calories: 139.1
- Fat: 6.3g
- Saturated fat: 2.9g
- Unsaturated fat: 3.1g
- Carbohydrates: 5.1g
- Sodium: 311.3mg
- Fiber: 1.7g
- Protein: 4.3g
- Cholesterol: 15.8mg
- 6 slices bacon, cooked and chopped
- ½ medium onion, chopped
- ½ medium bell pepper (color of your choice), chopped
- 10 oz package frozen chopped spinach, thawed and drained of all liquid
- 2 cups egg beaters
- 2 ounces grated gruyere cheese
- Salt and Pepper
- Preheat oven to 350 degrees.
- Heat a saute pan over medium heat after coating with cooking spray. Saute onions and bell peppers for 4-5 minutes or until soft.
- Combine onion, bell peppers, spinach, bacon, cheese and egg beaters in a medium bowl, mixing well to distribute the spinach throughout. Add several shakes of salt and pepper or wait to season until after they are baked.
- Spray muffin pan with cooking spray. Fill each muffin cup approximately ⅔ of the way full. Bake for 20 minutes or until set and golden on top.
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