Spinach is loaded with vitamins and nutrients, but it isn’t just for dinner or lunch salads.
These next two ideas from our friends at foodnetwork.com incorporate spinach into a great, healthy breakfast recipes.
- 2 tablespoons extra virgin olive oil, plus more for brushing
- One small onion, chopped
- ½ pound white mushrooms, sliced
- Kosher salt and freshly ground pepper
- 6 cups baby spinach (about 6 ounces)
- 6 slices potato bread, lightly toasted
- 6 large eggs
- ½ cup whole milk
- ¾ cup shredded gruyere cheese
Heat the olive oil in large skillet over medium high heat and add the onion to cook, stirring occasionally until golden, about 8 minutes. Add the mushrooms and cook without stirring until they begin to brown (about 2 minutes).
Add ½ tsp. of salt and pepper to taste and continue cooking, stirring occasionally until soft – about four more minutes.
Stir in the spinach and cook until wilted. Remove from the heat and let cool.
Brush a 9X13 inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping and then spoon the mushroom/spinach mixture on top. If you’re making this ahead, cover with aluminum foil and refrigerate overnight.
When you’re ready to bake, preheat your oven to 350°. Crack an egg on each piece of bread and season with salt and pepper. Pour the milk evenly over the top and sprinkle with cheese. Bake until the egg whites are set or 25 to 30 minutes.
These mini frittatas use spinach and utilize mini muffin tins.
- Nonstick vegetable cooking spray
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated parmesan
- 2 tablespoons chopped fresh spinach
Preheat your oven to 375°and spray two mini muffin tins with nonstick spray.
Whisk eggs, milk, pepper and salt in a large bowl to blend well. Stir in the ham, cheese and spinach.
Fill the prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture pops and has just set in the center, about 8 to 10 minutes. Loosen mini muffins from their tins using a rubber spatula and serve immediately.
Egg Sandwich with Ham and Spinach
This super easy recipe comes to us courtesy of our friends at realsimple.com.
1 tablespoon olive oil
2 large eggs
2 whole grain English muffins, split and toasted
1 cup baby spinach
2 slices deli ham
Kosher salt and black pepper
Hot sauce (optional)
Heat the oil in a large nonstick skillet over medium heat and fry the eggs to the desired doneness, approximately 2 to 3 minutes for slightly runny yolks.
Form two sandwiches with the English muffins, fried eggs, spinach and ham. Season each with salt and pepper to taste and serve with hot sauce if desired.
Try any of the above recipes for a new twist on healthy breakfast meals.
Photo Credit: istockphoto.com