Rice with Beef and Spinach

Ingredients: rice, 300 grams beef strips, 1 leek, 300 grams spinach, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 100 ml stock, 100 grams of cashew nuts,

Boil the rice according pack instructions. Bake in hot oil 300 grams beef strips brown. Add 1 chopped leek and 300 grams of spinach. Stir fry until the leek is soft. Then add 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 100 ml stock. Heat for about 10 minutes and at last stir in 100 grams cashew nuts. Serve with rice. Enjoy!

Chicken Breast filled with Spinach and Mozzarella

Ingredients: 2 chicken breast, 4 cubes frozen spinach, mozzarella, salt, pepper, chicken seasoning, grated cheese,

Number of persons: 2

Preheat the oven at 190 degrees. Defrost 4 frozen spinach cubes . Cut open 2 chicken breast and fill with spinach and mozzarella. Tie the chicken breasts down with kitchen twine. Season the chicken breasts with salt, pepper and chicken seasoning. Place both chicken breasts in an ovenproof dish. Sprinkle with grated mature cheese and put the ovenproof dish about 30 minutes in the preheated oven. Serve with baked potatoes and peas for example. Enjoy!

Farfalle with Spinach and Chicken Breast

Ingredients: farfalle, 1 chicken breast, 2 leeks, 1 clove garlic, 200 grams spinach, 2 tomatoes, salt, pepper,

Number of persons: 2

Boil the farfalle al dente in boiling water with a little salt. Season 1 diced chicken breast with salt and pepper. Bake the diced chicken breast golden brown in hot oil. Add 2 chopped leeks and 1 finely chopped garlic cloves. Stir fry about 5 minutes. Add 200 grams spinach and let it shrink (or defrost frozen spinach if you have). Add 2 diced tomatoes, bring to taste with salt and pepper and stir fry another 3 minutes. Drain the farfalle, and add to the spinach. Serve with grated cheese if you like. Enjoy!

Pizza Calzone with Spinach

Ingredients: 250 grams diced bacon, 1 onion, thyme, 300 grams spinach, salt, pepper, nutmeg, 250 grams ricotta, 3 sun-dried tomatoes, 50 grams grated cheese, 1 egg, ready-made pizza dough,

Number of persons: 2

Bake 250 gram diced bacon until crispy. Scoop it from the pan and keep aside. Heat oil in a pan again. Bake 1 chopped onion with thyme until the onion is soft. Add gradually 300 grams spinach and stir until the spinach has shrunk. Bring to taste with salt, pepper and nutmeg. Stir the diced bacon to the spinach. Let the spinach mixture to cool.

Mix 250 grams ricotta with 3 finely chopped sun dried tomatoes, 50 grams grated cheese and 1 egg. Pour this mixture through the spinach mixture (when this is cool enough).

Preheat the oven to 200 degrees. Roll the pizza dough and cut it into 2 pieces. Put on both pieces of the spinach mixture and fold the dough over the spinach. Put the Pizza Calzone on an oven plate and place it about 25 minutes in the preheated oven. Enjoy!

Meatloaf with Spinach

Ingredients: 300 grams spinach, nutmeg, salt, 500 grams minced beef, 3 eggs, breadcrumbs, oregano, sage, pepper, 3 slices of ham, mozzarella,

Number of persons: 3

Preheat the oven to 90 degrees. Stir fry 300 grams spinach in oil and let it shrink. Bring to taste with salt and nutmeg. Chop the spinach fine and squeeze the spinach well. Mix 500 grams minced beef with 3 eggs, salt, pepper, breadcrumbs, oregano and sage. Roll the meat flat to a large piece of foil. Put 3 slices ham on it (leave the edges free). Put small pieces of mozzarella on the ham and then the spinach. Roll the meat over the spinach and press the edges firmly. Place the meatloaf in a large ovenproof dish. Place the ovenproof dish about 1 1/2 hours in the preheated oven, heat the oven to 140 degrees the lst 10 minutes. Serve the meatloaf with Italian salad and baked potatoes or pasta. Enjoy!

Spaghetti with Spinach, Walnut and Crème Fraîche

Ingredients: spaghetti, salt, 300 grams spinach, 1 garlic clove, 100 ml crème fraîche, 75 grams grated cheese, pepper, walnuts,

Number of persons: 2

Cook the spaghetti al dente in boiling water with salt. Stir fry the spinach until it has shrunk. Add 1 finely chopped garlic clove and stir fry brief. Add 100 ml crème fraîche and 75 grams grated cheese. Allow to melt and bring to taste with salt and pepper. Serve the spinach with the spaghetti. Put on your plate some walnuts over it.

Zucchini Panini with Strawberry Spinach Salad

Panini – take 2. Taylor liked this version better. Maybe he’s not a fan of the artichokes. The good thing about Panini is you can put whatever you’d want in, so he added prosciutto and cheese, I opted to skip those. Again, a different recipe for aioli which works well with the salad (which, did I mention, is one of my favorite salads of all time?!).

Zucchini & Mushroom Panini

A recipe of our own invention, on the fly, based on what was in the fridge and fresh at the farmer’s market. Recipe makes 3-4 sandwiches.

INGREDIENTS
Focaccia bread
1/2 red onion, sliced
2 zucchini, thinly sliced
1 cup crimini mushrooms, sliced
fresh basil, roughly chopped
provolone cheese (optional)
olive oil

For Aioli:
1/2 cup mayonnaise
1/2 tsp paprika
1 tsp Worcestershire sauce
1 tsp honey mustard
2 tsp red wine vinegar
1 tsp poppy seeds

DIRECTIONS
To make aioli, combine all ingredients and stir well to combine.

Cut focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a “curved” top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way.

Heat about a tablespoon of olive oil in skillet. Add zucchini, mushrooms, and onion, sauté for about 5-10 minutes, until tender.

To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Sprinkle with basil. Carefully spread zucchini filling onto bread halves. Top with cheese (optional) and other half of bread, and brush both sides with olive oil.

Grill sandwiches in panini maker or in skillet with a foil-wrapped brick until golden and filling is hot and bubbling, applying pressure to flatten sandwiches. Slice in half and serve warm.

Ok, so it might seem like a strange combination, but it is amazing. You must try it once. Not only is it beautiful, but the dressing is sweet and tangy and perfect. You’ll be eating it every day if you’re not careful.

Strawberry Spinach Salad

INGREDIENTS
1 package raw spinach
2-3 pints fresh strawberries
1/2 bunch green onions
1/2 cup sugar
1/2 cup light olive oil
1/4 cup red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon worchestershire sauce
1 teaspoon poppy seeds

DIRECTIONS
In a small bowl, combine sugar, olive oil, vinegar, paprika, worchestershire sauce, and poppy seeds (this can be prepared ahead and refrigerated.)

Place washed spinach, sliced strawberries, and chopped green onions into serving bowl. Toss with dressing and serve immediately.

Fresh Spinach with Garlic-Yogurt Sauce

This was, well, interesting. I thought it had a nice flavor. The garlic yogurt really pulled it all together. Next time we’ll pre-cook the rice though – it took much longer than the 10 minutes in the recipe and use much more than a few tablespoons of water before the rice was even close to tender. By that time our spinach was so far beyond wilted… so much for ‘fresh’ spinach!

Excuse the bad photo… like I said, the spinach was overcooked. It’s better than it looks! I promise!

Fresh Spinach with Garlic-Yogurt Sauce

Recipe from Bon Appetit. Makes 6 side/appetizer size servings. Maybe we should stop trying to turn intended appetizers into main courses, eh?

INGREDIENTS
4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chilies de arbol
1 1/2 pounds fresh spinach leaves (four 6oz bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper

DIRECTIONS
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste, stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes.

Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes. Discard chilies.

Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.

Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

Pea Shoot and Spinach Salad with Bacon and Shiitake

Forgive me for posting all these at once. From the way I post, it seems like we eat three meals at once, then starve for the rest of the week. hehe. Apologies, I always take pictures of our meals, but sometimes get a bit behind as far as posting them. Maybe if Taylor would learn how to post things every once in a while… *ahem*

This was actually tonights dinner. We had this lovely salad with a side of asparagus and sourdough bread. For a salad, this one was excellent. Taylor said all it was missing was some hard-boiled egg. We’d never had pea shoots before, and just so happened they had them at the farmers’ market. I’ve never seen them anywhere else though. If you can’t find them, this recipe would be just as good with all spinach or even mixed greens.

Pea Shoot and Spinach Salad with Bacon and Shiitake

Makes 4-6 servings. Recipe from Epicurious.

INGREDIENTS
1 (1/4-lb) piece smoked bacon
3 1/2 tablespoons olive oil
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oz fresh pea shootspea shoots (4 cups)
4 oz baby spinach leaves (4 cups)
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks

DIRECTIONS
Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.

Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.

Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.

Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.

Coconut Shrimp & Asian Orange and Avocado Spinach Salad

This was a good one. Crispy coconut shrimp with a creamy peanut dipping sauce, perched next to a fresh and flavorful salad with baby spinach, avocado, and orange.

Yup. We’ll be making this meal again.

Except… we’d use Taylor’s peanut sauce recipe. Alton’s had far too much peanut butter and almost tasted more like my pie filling than a spicy dipping sauce. But even that didn’t stop these shrimp from shining. Delicious, and for such a “pseudo-gourmet” meal, was actually quite easy.

Coconut Shrimp

Makes 4-6 servings. Recipe from Alton Brown.

INGREDIENTS
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Taylor’s Kick Butt Peanut Sauce

DIRECTIONS
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.

Asian Spinach Salad with Orange and Avocado

Makes 4 servings. Recipe from Bon Appetit.

INGREDIENTS
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

DIRECTIONS
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

Greek Spinach Salad in Mini Phyllo Cups

We found these pre-made phyllo cups at the store a few weeks ago, and kept forgetting to use them. They were flavored, in spinach and sundried tomato, perfect for this recipe. Quite tasty, and cute to boot! We only used half the cups… any ideas for what could fill them next?

Greek Spinach Salad in Mini Phyllo Cups

Makes 2-4 servings.

INGREDIENTS
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 small yellow onion, chopped
1/4 cup sun-dried tomatoes in oil, drained, 4 to 5 pieces, chopped
1/2 bag fresh spinach, coarsely chopped
1/2 cup feta cheese, crumbled
Mini Phyllo Cups, for serving

DIRECTIONS
Heat oil in skillet over medium high heat. Add onions and season with salt and pepper. Saute 3 minutes or until onions begin to brown, then add garlic and cook until fragrant. Add the sun-dried tomatoes and spinach and cook another 3 minutes, until spinach is wilted. Add feta and taste to adjust seasonings.

To serve, place phyllo cups on a serving platter and fill with spoonfuls of spinach mixture. Pop and enjoy!

Scallop & Spinach Salad with Vanilla Chili Dressing

I saw this recipe posted on Steamy Kitchen and just had to try it. Any excuse to use those vanilla beans I bought on ebay, right?

Needless to say, like all of Jaden’s recipes, it was delicious. Unfortunately, we were only able to find (and afford) the little bay scallops, which, considering we added some chopped pear to the salad, you might struggle to pick out in the photo above. Scallop, or pear? That is the question! But as a seafood drizzle or a salad dressing, the Sweet Chili and Vanilla dressing was a treat. And yes, the recipe does call for ketchup. Do not snub your nose because of this. Make it, and then make your decision.

I think this would be delicious over shrimp – and you might actually be able to see them!

Scallop & Spinach Salad with Vanilla Chili Dressing

Makes 2 servings.
Recipe from Steamy Kitchen.

INGREDIENTS
scallops, shrimp, or whatever floats your boat
salad greens (we used baby spinach)
optional: add chopped pear for some extra flavor and texture.

For Dressing
1 tablespoon bottled sweet chili sauce
1 tablespoon tomato ketchup
1 teaspoon olive oil
1/2 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon water
1 tablespoon lime juice
1 teaspoon minced cilantro
1 pod vanilla or 3 drops vanilla extract

DIRECTIONS
Slice open the vanilla pod and scrape out seeds. Combine with the rest of dressing ingredients.

Pat scallops dry. If you got the frozen kind, it might help to toss them with a dusting of cornstarch to really suck up the moisture. Season with salt and pepper. In hot skillet with cooking oil, sear scallops over high heat until opaque (1-1 1/2 minutes per side depending on how big your scallops are). Remove from heat immediately. Serve scallops on top of salad greens and Sweet Vanilla Chili Dressing.

Pasta with Spinach, Chicken, and White Bean Ragu

While I thought this recipe would be a bit more like a pasta-stew (don’t you think stew when you hear the word ragu?) it wasn’t at all disappointing! In fact, we’ve eaten it for 3 meals straight (read: it makes a lot) and are still raving about it.

We added the leftovers from a grocery store roasted chicken we bought on Friday. We were all cooked-out after Valentine’s day, but all the restaurants were jam packed because hey! it’s the Friday after Valentine’s day! Go figure! So we just ran to the store and bought a roasted chicken. Which was great because we spent a whole $6.50 (ok… $13.50 if you count the two boxes of girl scout cookies) on dinner when we could have easily spent $40 at the restaurant, so we weren’t complaining! Anyway, we just cubed the leftover meat and added it to the mixture.

Stew or not… it’s a keeper!

Pasta with Spinach, Chicken, and White Bean Ragu

Makes 6 servings.
Recipe from Global Gourmet

INGREDIENTS
4 tbsp olive oil, divided
1/4 cup pancetta or bacon minced
1 onion, finely chopped
1/4 tsp crushed red pepper flakes
1 (16-oz) can white (navy/cannellini) beans, rinsed and drained well
1/4 to 1 cup white wine
1/4 cup parsley, chopped
Salt and Pepper
1 lb pasta
5 cloves garlic chopped
1 lb spinach, stems removed, leaves chopped or 1 box frozen chopped spinach, thawed
4 plum tomatoes, chopped
1/2 roasted chicken, cubed (optional)
2 tbsp butter
1 cup grated Parmesan cheese

DIRECTIONS
In a large saucepan, heat 1 tbsp olive oil over medium-high heat. Sauté pancetta in olive oil until lightly golden brown. Add onion and red pepper flakes and continue to sauté until onion is golden brown. Gently add beans, and stir. Add wine and parsley and simmer about 15 minutes or until thickened. If mixture gets too dry keep adding white wine. Add chicken and toss until just heated through. Season with salt and pepper and remove from heat.

Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.

Heat remaining olive oil in a large skillet over medium-high heat. Add garlic and cook until lightly browned. Add spinach and sauté until wilted. Add tomatoes and cook until tomatoes begin to simmer. Add butter and toss until melted. Season with salt and pepper.

Return drained pasta to pot. Add bean ragu and spinach mixture and combine very well. Add Parmesan cheese, toss to coat and serve immediately.

Penne with Radicchio, Spinach, and, Bacon

I’ve personally never had Radicchio. But I found this recipe, and it looked good, so I thought we’d give it a try. We could’ve bought a steak, for the price of the one head (not two like the recipe calls for). Expensive stuff, that radicchio.

It did have an interesting flavor. Almost bitter, or, definitely bitter if you got too much of it in one bite. But with the baby spinach and bacon, it mellowed out. It was definitely a change from some of the things we typically cook.

The bacon is definitely crucial. We somehow managed to lose the bacon between the refrigerated section and the checkout stand. Taylor swears he had it. We searched high and low in the fridge, freezer, and cupboards (maybe? accidentally? would it still even be good 2 days later?) and even in the car. No luck. No bacon. And when we checked our receipt, sure enough, no bacon.

If there’s one thing I hate it’s running to the store at 6pm. We like to shop in the middle of the day when no one’s around. But 6pm at the store is a whole other story. Not sure what it is but I feel like we’re slacking in the plan-ahead department, and have had to make more of these 6pm runs than ever.

But in this case, this recipe wouldn’t have been that good without the bacon. So the store run was absolutely necessary.

Penne with Radicchio, Spinach, and Bacon

INGREDIENTS
1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

DIRECTIONS
Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

Orecchiette with Lentils, Onions, and Spinach

Lentils are way under-appreciated. Especially for vegetarian cooking, they offer a delicious source of protein, texture, and rich earthy flavors. Granted, they might take a little while to cook, but they are always well worth it. We’ve done plenty of lentil soups and stews, salads and even sandwiches, but this is the first pasta I’ve seen that utilizes these nutritious legume. Apparently, lentils have the 3rd highest levels of protein in a plant, right behind soybeans and hemp.

As far as varieties of lentils, our supermarket only carries one, the precise variety of which I am unsure. They are little khaki colored brownish things, so I’m assuming they are the common brown lentil (I’m a genius, I know). We’ve also found the red variety at an International Foods store, though I don’t recommend substituting the red ones in this dish: the reds cook much quicker and you might end up with a pot of mush. Have some red lentils lying around? Try this easy and delicious red lentil soup. I have yet to find actual French Green Lentils (though I admit I haven’t looked all that hard), but the brown ones worked just fine in this recipe (just be cautious not to overcook them – they can get mushy, fast!)

This dish was surprisingly hearty, yet still fresh and delicious. Definitely something we’ll be making again.

Orecchiette with Lentils, Onions, and Spinach

Makes 6 servings. Recipe from Epicurious.

INGREDIENTS
1/3 cup olive oil
3 large onions (2 pounds total), thinly sliced (7 cups)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2 California bay leaf
1 cup French green lentils
1 pound orecchiette, fusilli, or penne
2 (5-ounce) bags baby spinach
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)

DIRECTIONS
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.

While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.

Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.

Spinach and Sundried Tomato Fritatta

We’re no strangers to fritattas. However, there’s always an element of skill and patience required to make them – being able to cook a huge pan full of eggs all the way through, sometimes flipping the massive disk, is not easy.

Whoever the genius was that decided to move the fritatta into ramekins will be forever deserving of my thanks. And I honestly don’t know if I’ll ever make a regular full-pan size fritatta ever again. Seriously. Ramekin fritattas are just too perfect to make it any other way.

These little personal sized fritattas puff up in their ramekins almost like souffles. They are light and fluffy and the perfect size for dinner (or lunch or breakfast). While this recipe called for spinach and sundried tomatoes, you can basically use any veggies or greens that you may have left in your fridge. They are a great way to use up any produce that is on it’s way out – a true clean-the-fridge type of meal.

Spinach and Sundried Tomato Fritatta

Makes 4. Recipe from Epicurious.

INGREDIENTS
Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes.