Spinach Chicken Frittata

Frittatas are one of those easy breakfast items that let you use up all kinds of leftovers in the fridge.  I love frittatas.  They are nutritious and delicious.   You can generally use whatever you want in them after the basic eggs/cream combo to create your own unique versions.

I always have cooked chicken breasts in the fridge.  I love having them available for a quick lunch, to toss in salads, or make a quick meal.   This time instead of using heavy cream in the recipe to lighten it up I used 2% evaporated milk and it worked perfectly.  (next time I might even try evaporated skim milk)

Just as a note.  I don't measure any of this while I'm making other than the eggs and evaporated milk everything else is pretty much whatever I have on hand.

Ingredients

1 cooked chicken breast cut in small cubes
12 eggs
1/2 cup 2% evaporated milk
1/2 cup finely chopped onions
1 cup chopped fresh spinach
1 cup chopped brocolli (small)
1/2 red pepper chopped.
1 cup shredded cheese (your choice, sometimes I use goat cheese, feta, mozza, cheddar)

Beat the eggs and milk until well "scrambled".  Add in all the other ingredients and mix well.

Pour into a  greased 10-12 inch round oven proof dish (can be a skillet)  I use an oven proof flan dish.  I generally spray the pan with cooking spray.  Sprinkle some of the shredded cheese over the top of the mixture.

Bake in a preheated oven at 350 degrees F, for approx 45 minutes.   Remove from oven and let sit for five minutes before serving.   This feeds my entire family with leftovers.  Yesterday I made it for 8 and we still had leftovers.

Apple and Oat Crumble Top Muffins

Oat and Apple Crumble-Top Muffins
By Rheanna Kish and The Canadian Living Test Kitchen

These are like apple pie for breakfast, only they're justifiable! Freeze a batch for a good start to any day of the week.
Servings: 12 muffins

Ingredients:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL)whole wheat flour
3/4 cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) buttermilk (substituted for regular milk)
3/4 cup (175 mL) vegetable oil
1 egg
2/3 cup (150 mL) packed brown sugar
1 tsp (5 mL)vanilla
1 large apple, peeled, cored and diced

Topping:
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) chopped pecans
1/4 cup (50 mL) whole wheat flour
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) cinnamon

Preparation:
Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside. In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk milk, oil, egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend.Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

source: Canadian Living Magazine, November 2007

I tried these over the winter and they were absolutely delicious. The crunchy crumble on the top is a perfect finish to a moist, comforting muffin. If you enjoy apple crisp and apple pie, this recipe is a must.

The Beginning

We live in the kitchen in our house. I vowed when my boys were born that they would learn how to cook and bake and be able to fend for themselves in a pinch.

Over the years the kids have always been in the kitchen with me. We have a biannual Perogy making day where all of the kids have a little job on the assembly line. My beloved Gran used to make them and taught me. I wish to pass this on.

The older boys have daily tasks in the kitchen to cover their cell phone bills. I figure with the money we are saving by making everything from scratch we can trade off the cell phone bills.

My 14 year old makes bread dough daily and gets them into the loaf pans to rise. My oldest makes treats for lunches and occasionally takes care of dinner. The little ones just love helping out.

I hope you enjoy these recipes and please let me know how you make out with them if you try them.