Meatless Monday - Tomato-Herb Frittata

A yummy brunch, or breakfast for supper casserole!

12 eggs
1 cup half and half
1/2 tsp each salt and pepper
2 Tbsp. chopped fresh chives (or green onions)
1 Tbsp. parsley
1 tsp oregano
1 pint grape tomatoes, halved
6 ounces cheese, shredded

Preheat oven to 450.  Mix first four ingredients.  Lightly grease a 13x9 baking dish.  Layer tomatoes, 1 cup cheese and herbs, then pour egg mixture over.  Sprinkle with remaining cheese.  Bake for 30 minutes.

Apple-Cheddar Muffins

A nice mix of cheesy gooey sweetness...



A Southern Living kitchen-tested recipe.

Makes 12 muffins:

1 Tbsp. butter

1 medium sized Granny Smith apple, peeled and chopped

1/2 cup chopped sweet onion

1 Tbsp. sugar

1 1/2 cups all-purpose flour

1 cup sugar

1/2 Tbsp. baking powder

1/3 Tbsp. salt

1 1/2 cups shredded cheddar

1/4 cup yellow cornmeal

1/4 tsp. salt

3/4 cup milk

2 eggs

1/3 cup chopped pecans

Preheat oven to 425 degrees.  Melt butter in skillet - add apple, onion and 1 Tbsp. sugar - saute 6 minutes.

Combine rest of ingredients - mix well.  Stir in apple mixture.  Pour into greased muffin pan, then sprinkle with chopped pecans.

Bake 14 minutes.

Per muffin: 208 calories, 10 g fat (4 g saturated), 9 g protein, 24 g carbs, 2 g fiber, 51 mg cholesterol, 1 mg iron, 441 mg sodium, 255 mg calcium

Best Blueberry Muffins

These are delicious!

1 cup whole-wheat flour
1 cup white flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
16 ounces sour cream (I use fat-free organic)
1 and 1/4 sticks butter (I use organic)
2 cups brown sugar, packed
2 cups old fashioned rolled oats
2 cups blueberries (fresh or frozen, unthawed)
2 Tbsp. sugar

Preheat oven to 375.  Line two 12 cup muffin tins.  In a small bowl, mix flour, baking powder and soda, and salt.  In a large bowl, mix eggs and sour cream.  In a saucepan over medium heat, melt butter and add brown sugar.  Mix well, then add to egg mixture.  Stir in oats, flour mix and berries.  Distribute batter among the 24 muffin wells.  Sprinkle sugar over each.  Bake for 20-22 minutes.  Cool 5 minutes, then remove and finish cooling on wire rack.