Bacon, Egg & Cheese Frittata

Need a delicious twist on eggs? Try this fabulous frittata!  Perfect for a weekend breakfast, company brunch or easy weeknight dinner!  This frittata is also gluten free as well as low in carbs!

Bacon, Egg & Cheese Frittata

  • 1 onion, diced
  • 1 Tablespoon avocado or olive oil
  • a few handfuls of spinach ripped into pieces
  • 4 slices bacon, cooked
  • 12 eggs
  • splash of half & half cream or milk
  • approx 1 cup shredded cheese-or more! (I used some half Manchego and half Red Leicester-cheddar would be great too!)
  • chopped scallions, if desired

Directions:

  1. Heat oil in a large oven-safe skillet on medium and saute onion.
  2. Turn heat off and add spinach, stirring to wilt it.  Season with salt.
  3. In  bowl, mix the eggs, and cream or milk.  Pour into skillet and stir in bacon to incorporate ingredients.
  4. Then, stop stirring and let cook 5 minutes to set edges.
  5. Season top with salt and pepper.
  6. Sprinkle cheese on top and place oven-safe skillet into a 450 degree oven for about 10 minutes or until eggs are cooked.
  7. Top with scallions, if desired.

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Pumpkin Pie Pops

What could be more season spanning than a pumpkin pie popsicle?  These creamy popsicles taste like that cold piece of leftover pie you sneak straight from the fridge the day ofter Thanksgiving.  A little unusual, I admit, but healthy and refreshing on a hot day in late August.

I got a lot of use out of my popsicle mold  this season, every time I think it’s time to stow it away I get another idea.  I wish I had had one when my kids were young, they would have loved it.  The pudding mix in this recipe makes an extremely creamy textured popsicle, and if you swap out the pumpkin for, say, Nutella, you’d have an entirely different sort of treat.  Check out my Popsicle Fever Pinterest board for tons of inspiration.

What You Will Need

  • 1 cup canned pumpkin puree (not pie filling)
  • 1 1/2 cups milk (whole or low fat)
  • 1 box (3.4 oz) instant vanilla pudding
  • 1/4 tsp each: nutmeg, cinnamon, allspice, cloves and cardamom
  • 1/2 tsp ginger

Instructions

  1. Whisk all the ingredients together until smooth.
  2. Fill popsicle molds to the top, and rap the mold firmly on a hard surface to remove any air bubbles. I found the easiest way to do this was to spoon the mixture into a large baggie, cut off the tip, and squeeze it into the molds. You can also use small paper cups as molds.
  3. Position the popsicle sticks (they will stand up by themselves because the mixture is thick) and freeze at least several hours until solid. You will not need the lid for these pops.
  4. To remove the popsicles from the mold, fill the sink with hottest tap water and submerge the mold just up to, but not over, the top lip. Hold it in the water for several seconds, and then try to wiggle the popsicles out. If they don’t budge, submerge the mold again briefly.

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http://theviewfromgreatisland.com/2013/08/pumpkin-pie-pops.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I’m not gonna lie, these are creamy, and cold, and they do taste like a piece of pumpkin pie, but I’m not sure they’re my cup of tea.  But who knows, if you love pumpkin, they might be yours.

And here’s another secret…these pops are adapted from a recipe for pup pops.  That’s right, so if you make these and you don’t absolutely love them, you can treat your  four legged friend.  (If you do treat your dog, be sure to remove the stick, and serve in moderation

Homemade Cinnamon Applesauce

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It’s Friday again! We made it through another week! I have been loving my current rotation, and realized I only have two weeks left until I am officially no longer a student. Hello real world! When I first embarked on my pharmacy rotations a year ago, I thought by the end I would have a clear picture of what I wanted to do for my career. Now that the year has come and gone, I have enjoyed every single once of my pharmacy rotations, and am left more confused than when I started! I guess it is good that I didn’t hate any of them, but I wish I was drawn more to one over the other… Currently, I am working on projects relating to multi-specialty medication information, such as oncology, rheumatoid arthritis, gastroenterology, neurology, etc. and I love working with a team of wonderful pharmacists. This rotation is different than the more traditional roles of the pharmacist, and deals a lot more with the industry side of pharmacy. I don’t see patients on this rotation, but I get to do a lot of literature and industry research and help develop clinical tools for physicians.

As most of you already know, I have been a contributor to the Magic Bullet Blog for about a year now. I get to create, test and share recipes with the MB community. The other day I wanted to make a recipe that used applesauce as a substitute for butter, and guess what? I didn’t have any! I actually rarely have applesauce in my refrigerator, because the “natural” kind doesn’t last very long and goes bad before we can finish it all. I was too lazy to go to the store and buy some, but then I thought why not make my own homemade applesauce with my Magic Bullet? Surprisingly, I haven’t thought about that recipe during the past year of creating MB recipes. I steamed some apples, then added them to my Magic Bullet with some cinnamon and WAH-LAH, fresh, natural, organic, homemade, delicious applesauce! The best part about making it at home (besides being able to control what you add to it) is that you can determine the amount you need so that it won’t go bad. I made just enough for my recipe and a little left over for a snack the next day, which was perfect. Keep it refrigerated for up to a few days.

Next time I am craving dessert, like ice cream or something really bad like this, I will be making some cinnamon applesauce instead!

5.0 from 1 reviews
Homemade Cinnamon Applesauce
 
Save Print
Prep time
5 mins
Cook time
15 mins
Total
20 mins
 
Type: Side
Serves: 2
Ingredients
  • 4 small organic gala apples (2 large)
  • ½ tsp cinnamon
Instructions
  1. Peel, core and chop apples.
  2. Steam the apples for 15 minutes (using a stainless steel steamer over boiling water), then remove from heat and cool.
  3. Add the apples and cinnamon to a small Magic Bullet blender cup and pulse a few times until desired texture is reached.
  4. Store in a glass jar and refrigerate for up to 3 days.
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