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| March: #photoaday 2: Something I Made |
One of my resolutions this year was to spend less dining out for breakfast. I almost always am out for an early morning run and then am hungry. I've taken to trying to take interesting, non-processed breakfast to the YMCA a few times a week. There's a toaster and microwave, so, with planning, it's not that difficult. And I'm saving money!
Try this one out. The prep time is about 20 minutes, with cook time of 30. Ten minutes to cool. So, in an hour in the evening, you have 5 breakfast servings. Grab a couple slices of bread for toast or a bagel and you're set.
Ingredients:
Hefty tablespoon of olive oil
1 medium sweet onion, chopped
10 ozs of frozen spinach, thawed
2 cups shredded cheese (any white cheese will work--swiss, provolone, an Italian mix...go for convenience)
1 cup shredded Parmegiano Reggiano or other great hard Italian cheese.
5 medium eggs
1 bunch of basil, chopped
salt
pepper
Add ons:
Lemon olive oil or fresh squeezed lemon juice
Vermouth
Directions
Preheat oven to 350
Spray 5 3 x 5 mini loaf pans with Pam
Douse a hot non-stick skillet with olive oil
Saute chopped onion until translucent, 4-7 minutes
Add a little Kosher salt to bring out some of the moisture, then add the spinach. I don't go to a lot of bother to drain the spinach. Let it steam. The heat will take care of the moisture.
While all of that is happening, beat five eggs in a large mixing bowl.
Add the cheeses and blend well.
Add the basil and blend again.
Add a few grinds of salt and more of pepper (you could add red pepper flakes, if you want just a little bite).
Go back and tend to your spinach, onion, and olive oil sauté. Once most of the moisture has steamed off, add a splash of lemon olive oil OR the fresh squeezed lemon juice. Stir. Then crank up the heat and add a douse of vermouth. Immediatley turn the heat down and let the flavors come together and moisture steam off. Once most of the moisture is gone, take off the heat and let cool for 7-10 minutes.
Go have a beer or martini.
Once the spinach mixture has cooled (so you don't scramble the egg mixture), mix everything together.
Spoon into the loaf pans. I think each pan should hold about 1 1/2 cups of mixture.
Bake at 350 for 30 minutes or until set.
Take out of the oven and let cool for about ten minutes.
Enjoy.
