Chicken and Brie Frittata with Honey Walnuts and Spinach

Tonight I strayed a little from my aspiring vegetarian/vegan diet because I had some leftover hormone-free chicken and brie cheese in the fridge. I made a Grilled Chicken Marsala Pasta the other night and went ahead and grilled the extra chicken for a future use. I didn't want to be wasteful with the half slice of brie cheese I had leftover in my fridge either. More often than not by the time I make use of the cheese I have again, it is already starting to mold. I hate throwing away cheese because it is so pricey to begin with!

I googled "chicken and brie recipes" to see what ideas I could stir up and the first one on the list was from Williams-Sonoma, so you know it's good! I changed several things based on what I had on hand and the end result was a savory and sweet frittata. Yum!

Prep Time: 10 Min

Cook Time: 20 Min

Ingredients

- Olive Oil

- 1/4 onion, chopped

- 1 garlic clove, minced

- 7 eggs, lightly beaten

- 1 cup of cooked chicken (I used grilled but roasted would be good too) optional*

- 1/2 slice of Brie Cheese, cut into pieces

- 1/4 cup almond coconut milk (you could easily substitute any milk here)

- Salt/Pepper to taste

- 1 1/2 cups spinach

- 1/4 cup walnuts

- 2 tbs honey

- Strawberry garnish, optional

- Parmesan, optional topping

*NOTE* The chicken is optional, I actually prefer the frittata without meat because the brie, honey and walnuts are SO good on their own. I did half with chicken and half without for variety.

Directions

- In a deep saute pan, saute garlic and onion on medium heat with a little olive oil until tender about 6 minutes

- Once sauteed, add the spinach to the pan and stir for about 2 minutes until slightly wilted

- In a large mixing bowl, beat the eggs. Add the brie cheese, milk and salt/pepper. Add the spinach and onion mixture.

- In the same saute pan, pour the egg mixture and cook on medium heat for about 10 minutes. Using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath.

- Meanwhile, in a larger or of same size pan, saute the walnuts with some olive oil and honey on medium heat until toasted. Stir occasionally to toss. Remove and set aside.

- When the eggs are almost set, loosen the edges and underneath a little with a thin spatula. Place the other pan, upside down, over top of it and flip the frittata into it. Continue to cook on the other side on medium heat for about 6 minutes.

- Slice the frittata and serve. Top with walnuts, parmesan, strawberry and drizzle with a little honey. Enjoy!

Baked Oatmeal Muffins

I love making Baked Oatmeal and today I saw a post on Pinterest for Oatmeal Muffins. I didn't use the recipe however I did steal the idea for baking the oatmeal in muffin cups. Nick is always in need of a grab-n-go breakfast and these are the perfect idea. I decided to make the Baked Oatmeal but with a few modifications this time based on what I had available. I added some pumpkin because I had about 1/4 a cup left in the fridge and then instead of strawberries and bananas, I used pears and apples. You could easily omit the pumpkin and add any fruit you like. They turned out great and they don't have all of the carbs of a regular muffin because they don't have flour :)

Yummy Pear and Apple Oatmeal Muffins

Prep Time: 10 Min

Cook Time: 25 Min

Ingredients

- 2 cups rolled oats

- 1/4 cup brown sugar and additional for topping

- 2 tbs cinnamon

- 1 tbs nutmeg

- 1 tsp baking powder

- Dash of salt

- Handful of dried fruit (I used apples and cranberries)

- 1/4 cup of chopped walnuts

- 2 cups of milk (I used 1 1/2 cups of hazelnut milk and 1/2 cup of almond coconut milk)

- 1 egg, lightly beaten

- 1 tsp vanilla

- 1 chopped apple

- 1 chopped pear

- 1/4 cup pumpkin

- 2 tbs maple syrup

- 1/4 cup shredded coconut (optional)

- Granola (optional, I used pumpkin pie spice granola from Whole Foods)

Directions

- Preheat oven to 375 F

- In a large mixing bowl, combine all of the ingredients. I mixed the dry ingredients first and then added the wet ingredients and combined.

- Sprinkle some brown sugar and cinnamon on top if desired

Oatmeal going into the oven

                                                      

- Bake for 20-25 minutes until golden

- Let sit for 10 minutes to cool. Store in fridge.

                                      

Baked Oatmeal

I got the original recipe for Baked Oatmeal from Inspired Taste and I have made it several times since with different variations. It makes a great breakfast option that I can make ahead for the week and a great after workout snack. I also recently saw a recipe on Pinterest for baked oatmeal in muffin cups which is another great idea that I will definitely try next. Baking the oatmeal in muffin cups instead of a casserole dish makes it a great snack or quick grab-n-go breakfast.

Baked Oatmeal with Strawberries and Bananas

Prep Time: 10 Min

Cook Time: 40 Min

Ingredients

- 2 cups rolled oats

- 1/4 cup brown sugar and additional for topping

- 2 tbs cinnamon

- 1 tbs nutmeg

- 1 tsp baking powder

- Dash of salt

- 1/2 cup of dried cranberries

- 1/4 cup of chopped walnuts

- 2 cups of milk (I used 1 1/2 cups of vanilla oat milk and 1/2 cup of hazelnut milk)

- 1 egg, lightly beaten

- 1 tsp vanilla

- 1 cup of sliced strawberries

- 2 bananas peeled and sliced

- Granola (optional topping)

Directions

- Preheat oven to 375 F

- In a large mixing bowl, combine the first 8 ingredients

- In a separate bowl, mix the milk, egg and vanilla

- In a greased casserole dish, layer the oats and fresh fruit (note: don't put bananas on the top layer because they will brown upon baking.)

- Pour milk mixture over the oat mixture

- Shimmy the dish a little so the milk distributes evenly throughout

- Sprinkle some brown sugar and granola on top

- Bake for 35-40 minutes