Frittatas and Yogurt Muffins
Mini Vegetable Frittatas Nonstick vegetable oil cooking spray 2 tablespoons olive oil 1⁄2 cup onion diced - optional 1 cup chopped mushrooms - optional 1⁄2 cup thawed frozen spinach, liquids squeezed out – optional
1⁄2 cup diced tomatoes - optional 8-10 large eggs 1⁄2 cup whole milk 1⁄4 teaspoon ground pepper 1⁄4 teaspoon salt 1/3 cup grated parmesan – optional 1/3 cup grated goat cheese – optional 2 tablespoons chopped parsley
Preheat oven to 375 degrees. Spray 2 mini muffin tins (12 each) with nonstick spray. In a large skillet heat olive oil and sauté onion, and mushrooms if using, with a pinch of salt for 10 minutes on medium-high heat. Remove from heat.In a large bowl whisk eggs, milk, salt and pepper to blend well. Stir in the cheese, vegetables and parsley. Fill prepared muffin cups almost to the top with egg mixture. Bake until the egg mixture puffs and is set in the center, around 8-10 minutes. Using a spatula, loosen the frittatas onto a plate. Serve immediately.
Blueberry Yogurt Muffins
2 2/3 cups flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1/2 cup sugar 2 tablespoons honey 1/2 cup coconut oil or another vegetable oil
1 egg 1 cup yogurt (plain, low fat) 1 1/2 cups blueberries (or another berry, fresh or frozen)
Preheat oven to 400 degrees. In a large bowl mix the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the sugar, honey, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the berries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using an ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of rhubarb on top of muffins and press down lightly. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and cool completely. Serve immediately or store in airtight container for 2 to 3 days.