I made these delicious morsels for our breakfast this morning.
Muffin Frittatas
Ingredients:
- 4 eggs
- 1/2 cup of skim milk
- 1 cups of arugula, wilted
- 1/4 cup of diced red pepper
- 1/4 cup of feta, diced.
- 1 tsp. of extra virgin olive oil
- cooking spray
Preheat the oven to 400F. Coat 7 out of 12 cups in a muffin pan with cooking spray. In a bowl combine eggs and milk, whisk well. In a small pan, sauté the arugula until wilted, let cool slightly. Add the wilted arugula, red pepper, and feta into the egg mixture. Pour the egg mixture evenly into the 7 muffin cups. Bake for 20-25 minutes until cooked through. Makes 7 mini frittatas.
Before heading out to the hospital- I started ‘marinating’ our chicken masala for dinner!
Our Masala dinner:
- 4 tbsp. of masala spices
- 1 1/2 lbs. of chicken, diced
- 2x medium onions, diced
- 2 garlic cloves
- 2 cups of crushed tomatoes
- 1 tbsp. of ginger
- 2 small Thai green chilies, minced
I blended the ingredients in a food processor and marinated the chicken ALL day!! This evening I cooked the mixture with 1 1/2 cups of light coconut milk on medium/low heat for 20 minutes in a large sauté pan and served it over brown rice! Yum!
