Sunday, February 17, 2013

Sunday Breakfast Dinner

I tried these tonight:

However, I didn't read the instructions clearly enough beforehand, so I steamed them in the microwave then cooled them off in the freezer before frying them.  I think they turned out fine.  Nobody complained.

With that, we had 2 frittata options: just cheese or spinach, mushroom, onion and cheese.  (I prefer a frittata to quiche as a lower fat, lower carb option)

Baked Frittata
Modified from my WIC cookbook:
Cook vegetables (onion, spinach, broccoli, mushrooms, peppers, etc.)
Grease pan (8" or 9")
Place vegetables in pan

6 eggs
1/2 c. milk
salt and pepper to taste
1 c. (or more) cheese

Bake at 375 for approximately 30 minutes

Another go at homemade granola:
Mix together in a large bowl:
1 c. each: bulk wheat flakes, rye flakes, barley flakes, oats (for this batch, it was 1/2 rolled, 1/2 steel cut)
1 c. each: boxed corn flakes and crisp rice cereal
1/2 c. each: quinoa, millet, chia seeds, flax seed (it may be beneficial to use flax meal instead)
1/2 c. each (or more) walnuts, pecans and almonds

Bring to a rolling boil (this can be done in the microwave):
1/2 c. oil
1/2 c. honey
1/4 c. brown sugar
1 t. almond flavoring

Combine two mixtures, spread in  9x13" pans

Bake at 350 until it starts to brown, stirring every 10 minutes.  Be careful, it can burn quickly.

Cool completely before transferring to an fairly air-tight container.  You will need to stir it often as it's cooling too.

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