Amanda Kruse RD, CD
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  • About
    • Experience + Education
    • Honors + Awards
    • Projects + Involvements
  • Recipes
    • ... and more recipes
  • Media + Presentations
  • Healthy Living Resources
  • Contact

The recipes found here are *oldies but goodies*.
Maybe one day I'll share some updated photos, but until then they're too tasty to keep in the vault.

Enjoy!

Semi-homemade Mini Frittatas

5/23/2016

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Picture
Ingredients:
  • 1/2 cup Original Bisquick mix
  • 1/2 cup Skim milk
  • 2 eggs 
  • 1/4 tsp salt
  • 1/2 tsp ground thyme
  • 1 cup Shredded Italian blend cheese
  • 1 cup Fat free feta crumbles
  • 1 cup Cherry tomatoes, sliced
  • 1 tsp Olive oil
  • 2 cups fresh spinach, rinsed
This recipe makes approx. 9 muffins.
Directions:
  1. Heat oven to 375*F.
  2. Spray muffin tin with non-stick spray.
  3. Prep veggies ~ Rinse spinach; remove stems and rip into pieces. Rinse tomatoes, slice lenthwise.
  4. In a hot pan, combine spinach and olive oil. Cover and wilt the spinach. Add tomatoes.
  5. In a large bowl whisk together Bisquick, milk, and eggs. Add feta and Italian blend cheeses, mix.
  6. Spoon in 1 tsp Bisquick Mix, then 1/4 cup tomato and spinach blend, and top with another tsp or 2 of Bisquick mix. Muffin tins should be 3/4 full.
  7. Place muffins in oven and bake for ~20 minutes; check, continue for another 5-7 minutes if needed. Cooking times may vary, but the muffins will be golden in color and should have an internal temperature of 155*F when done. 
    ​

Additional Varieties: In a skillet, caramelize diced onions, add cubed boneless skinless chicken breast and ¾ cup low sodium chicken broth. Cook until chicken is done and most of the liquid is gone. Use in place of or in addition to spinach and tomato mixture. 

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Amanda Kruse MS, RD, LD, FAND

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