Hi There! Today I am just sharing a quick recipe. In my weekend wrap-up post I told you that my husband tried this great recipe for spinach frittata with sweet potato hash for breakfast on Sunday. My friend Erin asked for the recipe on Instagram so I thought I would share. It is from the Sprouted Kitchen cookbook, a new favorite in our house. Enjoy!
Baby Spinach Frittata with Sweet Potato Hash Crust
½ cup milk
Sea salt and black pepper
2 small sweet potatoes
1 tablespoon olive oil
1 teaspoon ground cumin
2 green onions, white and green parts, thinly sliced
2 cups baby spinach (give it a few chops with a knife if you’d like)
⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat.
Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach.
Crumble the goat cheese with your fingers or a fork over the top of the frittata.
Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro.
Breakfast is the toughest meal for me to stay on track. I miss the days when I could eat a bowl or two or cereal with a huge glass of juice but since I was diagnosed with my inflammatory problem I’ve had to change my routine. Protein shakes and meal bars have been my staple but somedays I would rather starve than choke one down. I’ve done some research and oats are on my approved foods list. I figured if I could have them as oatmeal I should be able to have them in granola. Store bought versions have way too much sugar and mystery ingredients so I set out on my quest to find a homemade recipe that would allow me to control the ingredients.
TGIF! I hope you all are ready for the weekend, I know I am. I had a really busy week organizing and for the first time since our home was robbed I spent the week home alone. I was a bit nervous but our new alarm system and my guard dog Harper put my mind at ease. My husband was working on a project at the New York Google office all week. Lucky guy, I would have loved to tag along like I did last summer but the trip came up at the last-minute.
It was his last week working as an IT auditor, he recently took a new job at the company in engineering. He is really excited about the transition and I am hoping that it will give him more opportunities to grow. I originally thought we would be here for three years max, probably because that is the longest that we have lived anywhere. With this new position that means we will be staying longer, how long you ask? Well, your guess is as good as mine. Being the independent lady that I am it is difficult for me to deal with the unknown but I guess I am going to have to keep rolling with the punches…
Eggs are not my favorite but they have become a staple in my new low carb lifestyle. It is much easier for me to stomach them for dinner than for breakfast so I have been trying new recipes once a week to jazz them up.
When I saw this recipe in Cooking Light last month I was so confused. How could a muffin recipe with chocolate chips ever be light? I love espresso and and chocolate and this recipe is a great way to enjoy the fantastic combo first thing in the morning. This recipe is really quick to make, no mixer required!
If you find yourself grabbing a snack from Starbucks from time to time (or way too often like me) you have probably tried their very berry coffee cake. It is definitely one of my favorites and last week I tried to recreate it at home. I found this recipe online and I hope you give it a try, it will make the perfect snack for your kids lunches and a special breakfast treat on the weekends.
I can always count on finding a new recipe in my Southern Living Magazine, those Southern ladies always know how to win my heart! You might be wondering why I subscribe, if you have been reading my blog for a while you know that I have lived in the Midwest and the West but never the South. It was a gift last Christmas from my brother Nick and his wife Kelly and I really like it.