I have a feeling this is going to be a really good weekend! I have a couple fun things planned and, the end of the week was great for me so I think I’m on a roll.
For starters, look what I found on my door step Wednesday after work….
I LOVE receiving samples in the mail.
The lovely people at Manna Bread sent Maria and I not 1…. not 2…. but 7 samples of their breads!! Is that nice or what?!
I contacted them, after seeing how Stefanie was enjoying her manna bread and they were more than happy to send me some.
Maria and I cannot wait to try them all and will let you guys know just what we think of them!
I think our first pick will be the cinnamon date one! YUM!
Now, onto last nights dinner.
Frittata with spinach, potatoes & leeks
I wanted something fast to put together and searched for a frittata recipe that had some sort of veggie in it. After a little browsing online I found just what I wanted!
This frittata was so simple to put together and my husband and I thought it was really good! The recipe said it makes 6 servings, which is does, but we each had 2 large pieces for dinner last night and I packed another 2 large pieces for our lunches today! If this is all you’d have for dinner then I think you’d be better off with 4 large portions. This filled me up for dinner but, I knew my husband would need something else to go with it. I made some egg drop soup for him and dinner was ready!
We cannot wait to have this for lunch today. (Did I ever mention that my husband and I work together and get to eat lunch together? Yah, it’s pretty nice!) Anyways, I’ll be making this again and again! I got plenty of protein & veggies and the salty, chewy cheese crust just topped it off!
Here is the recipe with adjustments in red.
- 1 teaspoon butter (I used smart balance butter and added 1 tbsp Olive Oil)
- 2 cups thinly sliced leek (about 2 large)
- 1 (10-ounce) package fresh spinach
- 1/3 cup fat-free milk (I used 2% milk)
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon salt (plus more for seasoning veggies)
- 1/4 teaspoon black pepper
- 4 large eggs
- 4 large egg whites
- 2 cups cooked, peeled & cubed red potatoes (about 3/4 pound) (boiled in salted water)
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs (I used whole wheat)
- 1/2 cup (2 ounces) shredded provolone cheese
Preheat oven to 350°.
Melt butter in a Dutch oven over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Season with salt. Place mixture in a colander, pressing until barely moist.
Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. (I used an 8″ x 11″ baking pan) Sprinkle with breadcrumbs and top with cheese. Bake at 350° for 25 minutes or until center is set.
Broil frittata 4 minutes or until golden brown. Slice & serve!
Now we’re off for the weekend! We have a girls night Saturday that we’re looking forward too! See you guys on Monday!
Do you enjoy frittatas?
What are you’re favorite “fast” meals?