Spinach and Goat Cheese Frittata

 

spinach-and-goat-cheese-frittata
 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
 
Author:
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm.
Share Button

Quick Sautéed Spinach with Garlic

sauteed spinach 2

This is a delicious and quick side dish that is delicious with just about anything.  Like most greens, this sauteed spinach cooks down fast so if you are looking for something to get on the table fast this is perfect.  We enjoy this with steak, chicken or fish.  If you have not cooked fresh spinach in the past, please note that 1 1/4 pounds looks like a lot when you start but once it has cooked down you only have a small bowl of cooked spinach (pictured above).

Quick Sautéed Spinach with Garlic
 
Author:
 
Ingredients
  • ¼ c. extra virgin olive oil
  • 1¼ lb. fresh spinach
  • 3 cloves garlic, peeled and very thinly sliced
  • 1 lemon, halved
  • Pinch red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add spinach and cook about 1 to 2 minutes, stirring occasionally, until the spinach turned bright green and starts to wilt. Add the garlic and continue to cook, stirring continuously for about 30 seconds.
  2. Remove the spinach from the heat, squeeze lemon juice over the top. Add red pepper, salt and pepper. Toss and serve.

 

Share Button

Amye’s Top 10 of 2014

 

image

It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

amaretto cheesecake 3

 

2.  Snapper Hemingway

140609_3622watermark

 

3.  Greek Salad Dressing

greek salad dressing

 

4.  Queso

140601_3380queso 4

 

5.  Pretzel Dogs

pretzel dogs copy

6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas

 

7.  Heirloom Tomato Salad with Lemon Vinaigrette

140609_3607 beefsteak tomato salad 001

 

8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1

 

9.  Southwestern Corn Pudding

southwestern corn pudding

 

10.  Blarney Blue Cheese Chips

20140317_0152

Share Button

Sausage, Bean, and Spinach Dip

Sausage, Bean, and Spinach Dip

Football season is upon us and tailgating has started yet again.  Gameday around our house always means grilling and gathering with friends at the stadium parking lot or around a television.  There is no end to the great food everyone brings each week.  For our first tailgating party of the year I decided to take this delicious Sausage, Bean, and Spinach Dip.  I recently found this recipe in an old Southern Living magazine.  The combination of flavors were great.  We preferred the dip served with Fritos Corn Chip Scoops.  I would recommend that you use a Dutch oven to make the dip.  It does make quite a lot and it can get a little messy if you try to combine everything in a skillet.

Sausage, Bean, and Spinach Dip
 
Author:
 
Ingredients
  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 (1-lb.) pkg. hot ground pork sausage
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh thyme
  • ½ c. dry white wine
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 (6-oz.) pkg. fresh baby spinach, coarsely chopped
  • ¼ tsp. salt
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • ½ c. shredded Parmesan cheese
  • Fritos corn chips and/or red bell pepper strips
Instructions
  1. Preheat oven to 375° F. Cook diced onion, red bell pepper, and sausage in a Dutch oven over medium-high heat, stirring often until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme and cook 1 minute. Stir in wine and cook until liquid has almost completely evaporated.
  2. Add cream cheese and cook, stirring constantly, until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour mixture into a 2-quart baking dish; sprinkle with Parmesan cheese.
  3. Bake at 375° for 18 to 20 mites or until golden brown. Serve warm with corn chip scoops and/or red bell pepper strips.

 

 

Share Button