Eat Skinny Be Skinny: Mini Feta and Spinach Frittata Recipe (and GIVEAWAY WINNER!)
PIN IT!Before we begin….giveaway winner time! The winner of the Anthro gift card is…
aka Julia of Must Come Hungry. Congrats girl!
Now, I seriously still can’t believe it’s Wednesday, friends. But in all honesty, this weekend was super long for me. As you know, my darling cousin came into town on Saturday and we’ve just been having a complete blast every single day! On Sunday, we got our nails done and went out in Arlington, on Monday we did some outlet shopping in Leesburg and caught dinner & a show and yesterday we took the metro into the city to see the Natural History Museum (she’s a science nerd), had a bite to eat in Dupont and putzed around a bookstore.
All in all, it was a perfect weekend. She is looking for jobs out here so I’m praying someone hires her so she can be much closer! Ohio is way too far away.
And clearly, we also ate really good food. Like, on Monday when I made these adorable frittatas.
I saw this recipe on My Recipes and knew I had to make them! I’m a huge fan of mini anything and with the astounding success (to my belly) of my mini quiches, I just couldn’t wait to give another mini egg dish a try. And of course, when they were done, I pulled the piping hot pan out of the oven and took a HUGE bite of the cheesy and gooey looking frittata on the very end.
Before…
After…
I sort of…annihilated it. Whoops. Also? It was freakin’ hot. However, despite a mild burn in my mouth, I was incredibly happy with these mini egg wonders. I mean, what can go wrong when you mix eggs, spinach, onions and feta cheese?
I think what made these was the feta. Feta has such an incredibly rich taste and it paired absolutely perfectly with the milder tastes of the spinach and egg.
After I regained feeling in my mouth again, I clearly gobbled down another one.
I mean look at that rich, hearty spinachy middle? Is there anything more beautiful?
How could a veggie lover resist? These a perfect breakfast for busy weekdays because they can be made a day in advance! So, instead of grabbing a banana on your way to work, grab 2 of these little protein packed numbers instead!
Oh and the best news of all? They’re gluten-free!
Mini Feta & Spinach Frittatas
Yields: 12 frittatas
Prep time: 10 minutes
Cook time: 15 – 18 minutes
Ingredients:
- 1/2 yellow pepper, chopped
- 1/4 cup chopped summer squash
- 1 medium onion, chopped
- 1/2 cup mushrooms, chopped
- 2 tablespoons butter
- 6 eggs
- 1/2 – 2/3 cup feta cheese, crumbled
- 3/4 cup wilted spinach
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Directions:
- Preheat oven to 350F. Liberally grease a muffin pan with cooking spray.
- In a large skillet, heat butter. Add onions and cook until soft, about 2 minutes. Add in mushrooms, pepper, summer squash and spinach and cook another 5 minutes. Remove from heat.
- In a small bowl, beat eggs, salt and pepper.
- Scoop vegetable mixture into the muffin cavities, filling about 1/2 full. Pour egg mixture over each one, careful not to overflow the cups. Sprinkle feta cheese over eggs. Sprinkle with additional salt and pepper to taste.
- Bake for15 – 18 minutes, or until eggs are fully cooked. Serve warm and enjoy!
Nutritional information per frittata:
Calories: 115
Fat: 6
Carbohydrates: 4 grams
Fiber: 1.5 grams
Protein: 6 grams
Weight Watchers Points Plus points: 2
Eat Skinny Be Skinny: Fresh Chick Pea Salad Recipe
I apologize in advance if this post is really short and not full of the usual Claire banter, wit or humor. As I write this, my eyes are crossing due to exhaustion. My darling cousin (who was the MOH at my wedding) surprised me with a trip out here on Saturday!
I always have SO MUCH FUN when we are together and this weekend was no different! We drank too much wine, went out for some good food, did a bit of shopping and just had fun catching up. I love spontaneous meet-ups! She leaves at 10pm today so we are going to head to the city to visit a few museums this afternoon!
But before we can go be tourists in my own city, I want to share this AMAZINGLY simple and delicious summer salad I made last week.
Made with beets, chick peas, fresh lemon zest and a little celery, this is one of the easiest salads you will EVER make. No joke. It took like 5 minutes to make.
How perfect would this be during the spring and summer? I’ve already made it again (since last week) and every bite reminds me of a warm, sunny day in June.
Could you find an easier, and more delicious, side dish? I think not.
For the easy and delicious recipe, check out She Knows! I’m off to go be a tourist, have a great Tuesday friends!
Claire
Tags:chick pea recipes, easy recipe, easy salad, Eat Skinny, featured, quick and easy, salad recipes
Eat Skinny Be Skinny: Mediterranean Lamb Burgers
Happy FRIDAY!!!
My “YES IT’S FRIDAY” face.
What is on your agenda? Something fabulous and delicious, I hope! My agenda will be far less delicious, I must say. I’m doing a review for a Juice Cleanse for work so today – Sunday I’ll be drinking just juice.
The green stuff in the bottle? Yep, that’s my breakfast. All I want is a waffle with whipped cream, not juice that smells AND TASTES like salad. Without the dressing.
Friends, this means NO solid food for 3 days. Um, for a food writer and someone who thinks about food more than they think about ANYTHING ELSE, this is going to be tricky tricky. So, instead of eating real food, I’m going to torture myself by sharing a delicious burger I made last week.
As much as I love lamb, I’ve never had a lamb burger. Looking back now, I was missing out ON SO MUCH. The flavor in this teeny tiny burger is 10x greater than regular ground beef. Plus, lamb is substantially lighter than most ground beef so you aren’t getting more fat either.
Does anyone watch Adam Richmond? Aka, Man versus Food? Well, I find him to be very charming and funny, so despite wanting to gag when he sweats while eating 15,000 wings, I do like to hear his commentary. One one particular episode he said the best burgers in the world are the ones you almost have to eat with a fork because of how juicy they are.
Friends, this is THAT kind of burger. You almost need a bib because each bite is amazingly juicy. I wish I would have taken a photo of myself eating said juicy burger but alas, for another day. Now I’ll just give you pictures of it’s deliciousness.
I also had full intentions of taking the “half-eaten” photo that food bloggers love to do but…um..by the time I was halfway into this burger? I wasn’t breaking for a photo. No sir. That whole little nugget went into my mouth (and onto my shirt, which is no surprise) without second thought.
I’ll do better next time, I promise. Now please excuse me while I chug my green juice and sob into my pillow b/c I just want a stinkin’ lamb burger.
Mediterranean Lamb Burgers
Yields about 5 burgers
Prep time: 15 minutes
Cook time: About 6 minutes
Recipe adapted from Weight Watchers 1 pot cookbook.
Ingredients:
- 1 pound lean ground lamb
- 1 medium onion, chopped
- 2 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1/2 – 3/4 cup bread crumbs
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon crushed red pepper
- Tomatoes, lettuce for garnish
- Whole wheat hamburger buns
- 5 tablespoons fat free crumbled feta cheese
- 1 tablespoon olive oil mayo (optional)
Directions:
- Spray a grill pan with nonstick cooking spray. Set aside.
- In a large bowl, mix lamb, onion, garlic cloves, oregano, salt, pepper, egg, Worcestershire sauce and breadcrumbs. [Use your hands to mix well). If mixture is still really sticky, add additional breadcrumbs.
- Cover with plastic wrap and let marinate in the fridge for at least 30 minutes. Once done, remove from fridge. Shape meat into 5 large patties.
- Place grill pan over a stove-top set on medium-high. Add patties and grill about 5 minutes on each side, or until a meat thermometer registers about 160F.
- Serve with one tablespoon feta cheese on toasted buns with tomato, lettuce and mayo and enjoy!
Nutritional information per burger [with vegetable & cheese garnish]:
Calories: 300
Fat: 7 grams
Carbohydrates: 31 grams
Protein: 28 grams
Fiber: 4 grams
Weight Watchers Points Plus Points: 9
Eat Skinny Be Skinny: Easy Peasy Skillet Lasagna
Before we begin, I have to share the cutest flipping photograph of my little pooch. I mean, his face, I just…want to kiss it all the time. I sometimes think there is no better start to the morning than a cute puppy face.
So CUTE!
Okay, let’s move onto food. The only thing better than a gooey lasagna is a gooey lasagna that takes half the time to make. Lasagna that is just as cheesy, noodley and down right delectable as the regular kind, just substantially easier and much lighter. Lasagna, my dear friends, that looks a little something, like-a-this.
Sure, it’s not as pretty as stacked lagasna made with vibrant vegetables, but guys, trust me when I say this, it’s JUST as savory, creamy, decadent and delicious.
If not more.
In addition to being oh-so-yummy, this skillet lasagna is lighter than most, completely vegetarian AND has only 7 Weight Watchers Points Plus points! For a gal who only gets 26 points a day, this is a god-send.
Plus, wine has 4 points, so you know that’s being calculated in there too. So technically, I only have 22 points a day.
So when I find meals like this that are SO mouth-watering you are thinking “and here’s another 6 pounds” with each bite for LESS THAN 8 points per hearty cup? I’m going to jump up and down and do my white-mom dance.
Maybe someday I’ll let you all be privy to my dance moves. Some have called it a mix between an outdated soccer mom & Elaine from Seinfeld. Don’t be intimated by that, though.
Easy Peasy Skillet Lasagna
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE
Serves 4
Prep time: 10 minutes
Cook time: >10 minutes
Recipe adapted from Weight Watchers One Pot cookbook.
Ingredients:
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans Italian diced tomatoes, drained
- 1/4 cup tomato sauce
- 3 basil leaves, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup skim ricotta cheese
- 1/2 cup part skim mozzarella cheese
- 3 tablespoons Parmesan cheese
- About 6 ounces lasagna noodles, broken into thirds & fully cooked
- 2 tablespoons parsley (dried or fresh)
Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
- Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
- Serve immediately with additional basil or parsley.
I love living in a world where I can eat this, THIS cheesy wonder before me, have a glass of wine AND STILL LOSE WEIGHT. I’ll say, Weight Watchers, you get a fist pump for that.
Nutritional information per 1 cup:
Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7
WIAW & A Giveaway!
Is anyone else as excited as I am that Valentine’s Day is over? I’m not a cynic (read about my love for the holiday here) but as a food writer, I’ve been living and breathing Valentine’s Day since the end of January! Safe to say, if I see or eat another heart shaped goodie or red velvet anything I’m going to gag.
So, before we get into What I Ate Wednesday, there’s something I want to share with y’all! Now, I had intentions of posting this yesterday, but I just couldn’t. I didn’t want to take ANYTHING away from the incredible guest post for my good friend Kelly. [READ IT NOW IF YOU HAVEN’T YET, SO CUTE!] Who needs Nicholas Sparks when you have real life stories like that? Now, because I love you all so very very much, I have something I want to give you!
An Anthropologie giftcard!! As you know, I’m absurdly obsessed with that store (I currently have a shopping bag full of kitchen do-dads and fancy frocks, totaling $500). Honestly, you can’t find cuter kitchen stuff ANYWHERE. So one of you darlings will win a $50 card!
How do you win?
Mandatory:
- Leave a comment telling me something you love. Plain and simple 🙂 Just be sure to include your email address so I can be in touch!
Extra: [1 extra entry for each but you must leave a separate comment telling me you did this]
- Follow me on Pinterest.
- Like me on FB
- Follow me on Twitter
- Follow me on Stumble Upon
- Follow me on Instagram (realnutritioncg)
Giveaway ends the 22nd of February so get to entering 🙂
Breakfast:
My favorite meal in the whole wide world, avocado toast! Yet, as always, I burnt my toast. I swear, I can bone a duck but I can’t cook toast without burning it. Alas. Plus, a heaping cup of coffee, duh.
Lunch:
I had to make vegan gumbo for an article at work so I had a bowl of it for lunch! Seriously, the best gumbo I’ve ever had. Just the right amount of spice and the vegetables were soft and so rich in flavor. The article will be live tomorrow so I’ll share the link!
Snack:
I made double chocolate chip icecream for another article (go figures) so I had a few scoops. EFFING amazing. Plus, I used light cream & skim milk to offset the calories that typically come with icecream. I’ll share the link as soon as the recipe is live! [Email me if you want it right now! check the about me section for my email!]
Dinner:
And here’s where the total fat kid comes out. Seriously, is there ANYTHING better than steak and potatoes? I feel like a cowboy saying that but holy cow (har har har), the way to my heart is through big juicy steaks. I know, I’m a dainty little flower. Even though this is one of my favorite meals (behind spaghetti) I couldn’t even eat half of this. I mean, I do want to live past 30 and still fit into my already too tight size 8’s.
It was hard though, E cooked it to absolutely perfection!
Plus, massive amounts of this stuff. [Which led to a bit of a headache today].
I couldn’t squeeze anything else into my belly if I tried. Honestly? I’m still full and it’s 9:30 am the next day. Hope you all had a killer love day!
