I picked up a copy of the free issue of Delicious Living at my grocery store today (you can find them in the organic section). I've been reading this magazine since around 2001 or so. I absolutely love it! I can't afford to buy all organic foods to feed our family of five (2 high schoolers, 1 middle schooler, my husband and I) but I do love to use organic when it fit's in our (tiny) budget and I feel so inspired when read their magazines. It's motivation to live better, healthier, more 'green' and more organic.
This recipe comes from their latest edition and I just finished making them. YUM! Made all the more better and healthier because I used fresh basil and spinach from my own garden!
Spinach and Basil Frittatas
4 eggs
4 egg whites
1 tablespoon reduced-fat
(2 percent) milk
Freshly ground black pepper
1/4 teaspoon salt
1/4 cup minced fresh basil
10 cherry tomatoes, quartered
1/4 cup crumbled feta cheese
1 teaspoon olive oil
1 teaspoon minced garlic
2 cups (1 ounce) baby spinach leaves
1. Preheat oven to 375º. Coat four 1-cup ramekins or eight 1/2-cup muffin cups with cooking spray.
2. In a large bowl, beat eggs and egg whites. Add milk, pepper, salt, basil, tomatoes, and cheese.
3. In a medium sauté pan, heat olive oil; sauté garlic over medium heat for about 2 minutes. Add spinach and sauté 1–2 minutes, until spinach is wilted but still a vibrant green. Add spinach mixture to egg mixture. Ladle into prepared ramekins or cups. Bake for 18–20 minutes, until eggs are cooked thoroughly. (They will expand while cooking and will collapse while cooling.) When cool, remove from cups. Refrigerate in an airtight container for up to one week.
My only personal tips to these is that I lined 8 muffin tins with a circle of parchment on the bottoms and I had leftover egg mixture so I made 3 more just by spraying canola oil alone. The ones without parchment were more persnickity to remove from the cup. I'd suggest lining your muffin tins with parchment if you can, or just be careful when removing so they don't break apart.
