It’s a cold, rainy day here in East Texas; I couldn’t be happier, because I love being inside and cozy.
I wasn’t as thrilled with the forecast when I awoke to my vibrating alarm this morning at 5:20 (I teach a 6 am exercise class Monday, Wednesday, and Friday). But once I got my semi-comatose self out of bed, dressed, and arrived at the gym, I was marginally more awake and happy to be up.
My favorite part of these early morning workouts is that, by the time 7:30 rolls around and I am fully (well, mostly) conscious, it’s all over—it’s almost like I dream myself through the workout (I hope my class participants aren’t reading this). Sometimes, hours later, I have to remind myself that I really did get up and teach; the sore muscles—and later, paycheck—are my only indicators.
Now I’m home, showered, re-dressed, caffeinated, snug in my kitchen (well, at the moment, office) and ready to enjoy the wet day—the grey makes me feel like I am back home in the SF Bay Area. Sigh. Some tea is brewing, baby is sleeping, and I only have to step outside the house one more time today to run some errands and teach pilates. It’s a full day of recipe testing (I’m working on some recipes for my new book) and, like millions of people everywhere, I’ve spent some time deciding what’s for dinner.
The answer? Frozen spinach.
Don’t worry, that’s not the end of it. I recognize that when stated so simply, the menu sounds about as appealing as damp socks. But when said spinach is combined into easy, portable omelet cups with some melted cheese , it’s fluffy slippers all the way.
This marks the start of a few days of spinach revelry (when did you last see those two words together in print?). Spinach is so very nutritious—worth reveling over—and buying and using it in frozen form is convenient and economical. It’s also in very good taste, too—even Gourmet and Bon Appetit use it in recipes from time to time.
Spinach loses little in the freezing process, and in fact retains a greater proportion of Vitamin A than fresh. I came across a study (from the Journal of Food Science—one of the very top food science journals) in which the food researchers (from Penn State) found that, in general, frozen spinach retains a stronger nutritional profile than its fresh equivalent.
Now go and eat your spinach and be strong to the finish—Popeye really did know what he was talking about.
- 8 large eggs
- 2 tablespoons water
- 1/4 tsp fine sea salt
- 1/4 tsp cracked black pepper
- 1 10-ounce package chopped frozen spinach, thawed and squeezed dry
- 4 green onions, chopped
- 1/2 cup chopped roasted red bell peppers
- 1 cup shredded sharp Cheddar cheese (or cheese of choice)
- Preheat oven to 350F. Generously grease/spray 8 standard muffin cups or line with paper liners.
- In a large bowl beet the eggs, water, salt and pepper until well blended. Stir in green onions, spinach, bell pepper and cheese,
- Pour egg mixture evenly into prepared muffin cups.
- Bake in preheated oven for 17 to 20 minutes or until muffins are just set in middle. Serve warm, room temperature or chilled.
To store, cool muffins completely and then refrigerate in a seal-able container or zip-top plastic bag. Eat withing three days.
- Category: Breakfast, Lunch