Made by: Cathy
We went out shopping today and ended up having fast food for lunch. We haven't had Burger King food in a long time! I normally don’t eat anything from there except for their french fries (mainly because their flame broiled stuff makes my stomach upset).
When got home, we started trying out our purchases. I got a new kitchen scale, and Gary got a new bathroom scale. I've been needing the kitchen scale for quite a while now. Many of the recipes I've seen lately call for an exact measurements. I didn’t get a fancy digital one, but it's fine for me.
Since we were busy playing around with our new gadgets, we decided to have a quick breakfast for dinner night. I have a lot of leftover baby spinach from last week's grocery shopping. This was a great way for me to use up some of my leftovers. I guess you can call this somewhat of a frittata, but it does not have any dairy in it because of new diet restrictions.
Here's my spinach egg bake. Gary thought it looked gross, but it was quite tasty indeed. He also keeps saying he doesn't like spinach, so this is a way to get it into his diet. So far, he’s been eating the spinach dishes I've been making.
3 cups fresh baby spinach
1 small onion
2 white mushrooms (that’s all I had on hand so I threw it in)
6 slices turkey, or any meat of your choice
red pepper flakes
1. Combine spinach, onions, eggs, and mushrooms into food processor and pulse a few times until blended (like the consistency of pesto). Add the turkey, and pulse 2-3 times until it’s chopped.
2. Spray a nonstick skillet with cooking spray. Pour the mixture into the pan and cook on medium for 3-5 minutes or until the sides start to unstick from the pan. While it's cooking, sprinkle spices on top to taste.
3. Remove from heat and bake in a 350° oven for 10-15 minutes.
4. Cut into wedges and serve.
We ate these with knishes (also leftover from a bulk store run). We would serve these with potatoes next time.