Tuesday, July 28, 2015

Food Tuesday

It has been a while since I did a “food I cooked” Food Tuesday post. The reason is simple. I haven’t been eating.  Kidding! I’ve been really enjoying being present (and hungry) and have been forgetting to style and snap my food before digging into my mean.  I did cook a lot during our vacation a couple of weeks ago and one of the breakfast choices became a new, quick and easy favorite.  Pull up to the table. We’re having fruffins for breakfast.

These little bites are really just mini frittatas that you can take with you on the go or enjoy while sitting around a table with family/friends. I’m also a big fan of sauces. For this frittata, I wanted a tomato based sauce that was simple to create while outside of my home kitchen so I created a chunky tomato basil sauce using smashed tomatoes and crème fraiche.

Fruffins (Frittata Muffins)

Cooking spray (I use the olive oil variety)
6 eggs
2 tablespoons plain, unsweetened almond milk
1 cup baby spinach, cut into ribbons
½ cup mushrooms, diced
1 cup chopped/crumbled protein (I recommend smoked maple tempeh or crumbled turkey bacon)
¾ cup of cheese of your choice
½ teaspoon kosher salt
Fresh ground black pepper to taste

Heat oven to 350°F. Chiffonade the spinach and dice the mushrooms.  Whisk the eggs, milk, salt and pepper together until well combined. Stir together spinach, mushrooms and protein of your choice until well combined. Spray the cupcake pan with cooking spray. Scoop the meat mixture into each muffin cup, dividing them equally among each cup. Pour the egg mixture over meat mixture using the same dividing method. Stir each cup with the tines of a fork to settle ingredients and place in oven. Cook for 12-14 minutes. Each fruffin should  fluff up (almost like a popover but not as high). They will settle while cooling. Serve hot or warm.

Optional: Serve with a dollop of a tomato sauce. I created one with crème fraiche and smashed tomatoes with basil. 

Serving Suggestion: Serve alongside a fruit salad for a light healthy meal. (p/s the serving platters used here are actually pretty poor last-minute-before-people-dig-in shot makes them look like single servings. I'd estimate about 2 frittatas per person and a cup to a cup and a half of fruit). 

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