frittata

Frittata Egg White Muffins

What’s Cooking in Gail’s Kitchen? Clean Eating: Frittata Egg White Muffins! Egg whites are probably the most misunderstood superfood. They alone are responsible for muscle gain and brain function. The high protein content can boost immunity levels as well. So why is it people turn up their noses when you mention egg whites? Personally, I think it may have something to do with the extra work involved in separating the yolk from the white. As we have teeter-tottered back and forth between the medical community urging us to ditch the yolk because of its fatty content and then backpedaled with discoveries that perhaps now it had nothing to do with heart disease, is it any wonder we stand around scratching our heads? Long story short. Eggs aren’t unhealthy, so do what you want.

FRITTATA EGG WHITE MUFFINS

Ingredients:

1 1/4 cups egg whites

2 tablespoons green peppers, diced

2 tablespoons red peppers, diced

2 tablespoons sweet onion, diced

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

2 thick slices bacon, precooked and crumbled

1/4 cup cheddar cheese, finely shredded

1 tablespoon chives, chopped

Alfalfa sprouts, for garnish

Instructions:

Preheat oven to 350°. Spray a mini muffin tin with nonstick oil. Set aside. In a bowl, whisk together egg whites, green peppers, red peppers, sweet onion, seasoned salt, and black pepper. Fold in crumbled bacon and cheddar cheese. Divide the mixture evenly among the mini muffin pan cups. Bake 15-20 minutes, or until egg whites are fully cooked. Remove the muffins from the oven and allow to cool for 5 minutes. Loosen and remove from pan. Top each egg white frittata with chopped chives and alfalfa sprouts. Serve immediately.

New Day Red Pepper Frittata

What’s Cooking in Gail’s Kitchen? Cheerful Choices: New Day Red Pepper Frittata! When you need breakfast for more than one, think frittata. Omelets serve one, frittatas serve two or more. Nowadays the courteous thing to do is omit the crust in case someone needs a low-carb gluten-free option. You can always serve the frittata with a crusty artisan piece of buttered toast for those who like bread with their meal. Using light cream will result in more of a creamy egg custard, but can certainly be omitted. Because I had already packed my iron skillet, I had to make due with a baking dish. Baking the frittata in an iron skillet gives the edges a “fried” appearance, which always gets the mouth drooling.

NEW DAY RED PEPPER FRITTATA

Ingredients:

8 large eggs

1/4 cup light cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1/3 cup fresh basil, minced

1/2 cup mozzarella cheese, shredded

6 green onions, chopped

1 cup sweet red peppers, chopped

2 green onions, for garnish

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. In a mixing bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Fold in fresh basil, mozzarella cheese, chopped green onions, and sweet red peppers. Mix well. Pour mixture into prepared dish. Too with 2 green onions. Bake, uncovered, for 25 minutes or until eggs are completely set. Remove from oven. Let stand 5 minutes. Serve warm.

Oven Spinach Frittata

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Oven Spinach Frittata! Frittata is a fancy word for an Italian omelet baked in the oven without a crust. It also cooks in half the time, making it less labor-intensive. Somehow that doesn’t sound near as exciting as a French quiche. Yet, it is because the filling ends up being light, fluffy, and savory. The feta cheese is a crowning point with its rich tangy flavor. And the next time you need something versatile for leftover lunch the next day, think frittata. Even at room temperature, it tastes amazing.

OVEN SPINACH FRITTATA

Ingredients:

4 eggs

1 tablespoon Greek yogurt

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 green onion, chopped

1 strip bacon, cooked and crumbled

1/2 cup cherrywood deli ham, sliced

1/4 cup baby spinach leaves

2 ounces feta cheese, crumbled

Italian dried herbs, for garnish

Instructions:

Preheat oven to 350°. In a bowl, whisk together eggs, Greek yogurt, kosher salt, and red pepper flakes until combined. In an iron skillet over medium heat, warm olive oil. Add the green onions; sauté for 2-3 minutes. Add the cooked bacon, cherrywood ham, and baby spinach. Cook one minute, stirring gently. Pour the egg mixture into the pan. Place cubed feta cheese on top. Transfer the iron skillet to the preheated oven. Bake 25 minutes or until the eggs are puffy and slightly browned. Remove pan from oven. Garnish with a pinch of dried Italian herbs. Serve immediately.

Frittata Egg White Muffins

What’s Cooking in Gail’s Kitchen? Clean Eating: Frittata Egg White Muffins! Egg whites are probably the most misunderstood superfood. They alone are responsible for muscle gain and brain function. The high protein content can boost immunity levels as well. So why is it people turn up their noses when you mention egg whites? Personally, I think it may have something to do with the extra work involved in separating the yolk from the white. As we have teeter-tottered back and forth between the medical community urging us to ditch the yolk because of its fatty content and then backpedaled with discoveries that perhaps now it had nothing to do with heart disease, is it any wonder we stand around scratching our heads? Long story short. Eggs aren’t unhealthy, so do what you want.

FRITTATA EGG WHITE MUFFINS

Ingredients:

1 1/4 cups egg whites

2 tablespoons green peppers, diced

2 tablespoons red peppers, diced

2 tablespoons sweet onion, diced

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

2 thick slices bacon, precooked and crumbled

1/4 cup cheddar cheese, finely shredded

1 tablespoon chives, chopped

Alfalfa sprouts, for garnish

Instructions:

Preheat oven to 350°. Spray a mini muffin tin with nonstick oil. Set aside. In a bowl, whisk together egg whites, green peppers, red peppers, sweet onion, seasoned salt, and black pepper. Fold in crumbled bacon and cheddar cheese. Divide the mixture evenly among the mini muffin pan cups. Bake 15-20 minutes, or until egg whites are fully cooked. Remove the muffins from the oven and allow to cool for 5 minutes. Loosen and remove from pan. Top each egg white frittata with chopped chives and alfalfa sprouts. Serve immediately.

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? The Daily Special: Frittata Frenzy! So you like quiche, but sometimes you could really do without the pie crust. Me too. And what about those small containers in the fridge with a smidgen of leftovers that are just too yummy to toss out? Here’s your answer. Mix your favorite ingredients such as cheese, meat, and vegetables. Combine them with egg, dairy, and spices. The end result is practically a masterpiece. It promises to surprise everyone, including you!

FRITTATA FRENZY

Ingredients:

4 eggs

1/4 cup milk

1/4 cup Greek yogurt

1/8 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic herb seasoning

2 tablespoons green pepper, chopped

1 tablespoon onion, chopped

1 tablespoon pimento, diced

4 ounces Mango Fire Cheddar cheese, shredded

4 ounces chorizo, cooked

1/3 cup herb croutons

Instructions:

Preheat oven to 325°. Beat eggs, milk, yogurt, and seasonings. Gently stir in green peppers, onions, pimentos, and cheese. Pour into two 6-inch individual greased baking dishes. Divide crumbled chorizo over the top of the omelet. Gently fold in croutons. This is done right before baking to avoid the meat and bread from sinking to the bottom. Bake uncovered 40 minutes or until omelet is set and top is golden brown. Garnish with fresh parsley.