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Try whipping up this simple frittata for breakfast this weekend and look like a rockstar in the kitchen. With only five ingredients, this super-simple spinach frittata is perfect for a quick, no-fail egg dish. If you are cooking for a crowd, this recipe gives you a lot of bang for your buck. It takes very little prep work, and you can turn out dozens in a matter of minutes. It’s heavy on the “wow” factor if you are cooking breakfast in bed. It looks complex, but it’s so easy. Buy some croissants at the market, pair with some fresh fruit, and have plenty of orange juice on hand. Instant rockstar! Then kick back and take in the compliments.
Ingredients: Eggs + milk + cheddar cheese + onion + spinach = Personal Spinach Frittatas
1. Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray; set aside.
2. In a large bowl, combine 8 eggs, whisking well. Add 1 cup 1% low-fat milk and 2 ounces shredded cheddar cheese to eggs; set aside.
3. Heat 2 teaspoons olive oil in a small sauté pan. Add 1/4 of a medium red onion, chopped; cook until softened (about 5 minutes). Add 2 cups baby spinach; cook until wilted (about 2 minutes).
4. Drain water from pan; cool. Add spinach mixture and 1/4 teaspoon each of salt and pepper to egg mixture.
5. Pour mixture into prepared muffin pan; bake until tops are puffed and golden (about 30 minutes).
January 7
Homemade French Onion Soup
In a large skillet over medium low heat, melt butter. Saute onion until golden in color, about 8 minutes. In a medium saucepan, combine beef broth and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on both sides under broiler; sprinkle each slice evenly with cheeses; broil just until cheese is bubbly. Pour French onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, on each bowl of French onion soup.
French onion soup serves 4.
