Happy New Year! I am hoping that each of you had a wonderful holiday season and that you are ready for a fresh start in 2017!
As always, we throw caution to the wind during the holidays as far as our meals go. I always make homemade candy and cookies and although we give much of it away, we still eat too much!
For the past several years we have tried to eat lower carb. It seems that Greg is much better at this than me. Occasionally, low-carb cooking can become a little boring for me. Also, I’ve always had a sweet tooth and sometimes I just need to satisfy the craving. However, my mission is to find new diet-friendly dessert recipes in 2017.
We try to eat low-carb in our house for reasons other than shedding a few pounds. Due to Greg’s ulcerative colitis, he has found that eating a low-carb diet is beneficial. That alone is an excellent reason for us to make the change. Studies have shown significate health benefits of a low-carb diet. Not only is it an effective way to lose weight, but it can also improve PMS, lower blood pressure, blood sugar, and triglycerides.
This Spinach and Goat Cheese Frittata is a delicious and healthy way to start your day! Served with a side of sliced tomatoes, this will keep you full throughout the morning. My daughter makes individual frittatas in muffin cups. She then freezes them to pop in the microwave for a fast and easy breakfast before class.
Spinach and Goat Cheese Frittata
- 2 (10-oz.) boxes frozen spinach
- 2 tbsp. olive oil
- 1 medium onion, diced small
- 1 to 2 lg. garlic clove, minced
- 8 eggs
- ¼ to ⅓ c. grated Parmesan cheese
- 2 tbsp. milk
- salt and freshly ground black pepper, to taste
- 3-oz. goat cheese
- Preheat oven to 400°F.
- Heat the frozen spinach in a saucepan, with about 1-inch of water until the spinach is no longer frozen. Drain well and squeeze the spinach out using a clean dish towel, set aside.
- Heat 1 tbsp. olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Add the onions and cook until tender. Add garlic and stir for about 30 seconds. Add the spinach, breaking it apart with your hands, stir to combine. Remove from heat and set aside.
- In a large bowl beat the eggs and milk. Add salt, pepper and Parmesan cheese and whisk to combine. Add the spinach mixture to the eggs and stir to combine.
- Heat the remaining olive oil in the skillet. When hot, pour the egg mixture into the skillet, scraping with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Once the bottom layer of the frittata has cooked pinch off pieces of the goat cheese and sprinkle over the top.
- Place the skillet in the oven and bake for 10 to 15 minutes, or until a knife comes out clean when checking the center of the frittata.
- Serve warm.
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