Recipe of the week: Spinach Frittata

I'm a big fan of breakfast for dinner.  Pancakes, omelettes, waffles, frittatas, vegetable egg bake, you name it we'll eat it for dinner.  Tonight I was short on time and only have one kid at home so I whipped up a frittata.  I'm a big fan of using whatever you have in the frig so along with the spinach and tomato I threw in a few mushrooms  and the last bit of Gorgonzola I had and viola in less than 30 minutes.  You can use just about anything you have on hand.  A Votre Sante!

3 cups spinach
1 Tbsp olive oil
1 tsp chopped garlic or 1 clove chopped
1-2 roma tomatoes chopped
4-5 chopped mushrooms
3 eggs
3 egg whites
1/2 cup shredded cheese (I used Monterey jack)
1 Tbsp Gorgonzola
salt and pepper to taste

Preheat oven to 350 degrees.
In an oven proof pan (mine is cast iron), saute garlic and spinach in the olive oil for about 2 minutes.  Add the tomato and mushroom, saute for another minute.  Set aside.  Crack and beat eggs and egg whites, add a little bit of salt and pepper.

Pour the egg mixture over the vegetables and top with cheese.

Bake for about 13-15 minutes or until the eggs are set and the cheese is bubbly.  Enjoy.

Recipe of the week: Cranberry Rosemary Muffins

Several months ago I had breakfast at a restaurant called The Curious Palate in Mar Vista (Venice).  If you're even in that area I highly recommend you check them out, they're all about farm to table, and you know how much I love that!  Anyway, we had breakfast, everything was delicious.  They had these muffins and I've been looking for a recipe but I haven't been able to find one, so after experimenting a little bit, this is what I came up with.  Let me know what you think.  A Votre Sante!

Cranberry Rosemary Muffins

1/2 cup butter
1 cup sugar
1 cup whole wheat flour
1 unbleached flour
1 egg
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp orange rind
3/4 tsp salt
2-3 tsp fresh rosemary
3/4 fresh squeezed orange juice
1 cup chopped cranberries

Topping:
2 Tbsp brown sugar
2 Tbsp flour
1/2 tsp fresh rosemary
1 Tbsp butter

Preheat oven to 350 degrees.  Line a muffin pan with muffin liners.

In a large bowl mix all the dry ingredients and the orange rind.  In a separate large bowl cream the butter and sugar until light and fluffy, beat in the egg and then the orange juice.  Add the dry ingredients one cup at a time until just incorporated.  Fold in the chopped cranberries.  Scoop into muffin cups.  In a small bowl mix the brown sugar, flour and rosemary, cut in the butter until mixture is crumbly.  Sprinkle tops with brown sugar mixture.

Bake at for 25-30 minutes, or until toothpick comes out clean.