Mini Veggie Frittatas
Prep Time: 15 mins Serves: 8
Cooking Time: 15 mins Yield: 16 mini frittatas
Ingredients
Directions
1. Microwave spinach on high for two minutes. Wring with hands to drain excess liquid.
2. Beat eggs and milk in a small bowl.
3. Mix in goat cheese.
4. Add veggies and salt and pepper to taste.
5. Pour muffin tins coated with canola cooking spray.
6. Bake at 350 degrees for 12 to 15 minutes, or until firm and just golden on top.
7. Once cooled, you can store the frittatas in the fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
See more: http://www.livestrong.com/recipes/mini-veggie-frittatas/
Prep Time: 15 mins Serves: 8
Cooking Time: 15 mins Yield: 16 mini frittatas
Ingredients
- 10 Eggs
- 3/4 cup Roasted Red Pepper
- 5 oz Crumbled Goat Cheese
- 2 cups Spinach, Chopped, Frozen
- 3 tbsp Milk
Directions
1. Microwave spinach on high for two minutes. Wring with hands to drain excess liquid.
2. Beat eggs and milk in a small bowl.
3. Mix in goat cheese.
4. Add veggies and salt and pepper to taste.
5. Pour muffin tins coated with canola cooking spray.
6. Bake at 350 degrees for 12 to 15 minutes, or until firm and just golden on top.
7. Once cooled, you can store the frittatas in the fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
See more: http://www.livestrong.com/recipes/mini-veggie-frittatas/
Hearty Kale Salad
Prep Time: 25 mins Serves: 4
Cooking Time: 25 mins Yield: 4 serving
Ingredients
- 6 cups kale, raw
- 2 large Hard-boiled Egg
- 4 slice Uncured Turkey Bacon
- 2 tbsp Extra Virgin Olive Oil
- 1 1/2 cups Button Mushrooms
- 2 tbsp Red Wine Vinegar*
- 2 tsp Whole Grain Dijon Mustard
- 1/4 tsp Spices, Pepper, Black
- 1/8 tsp Kosher Salt
Directions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.
See more: http://www.livestrong.com/recipes/hearty-kale-salad/