Tonight we bottled our beer from our U-Brew Class–very excited to see how it turned out! I’ll have to share a post (although it will be all Instagram pictures) of our experience learning from Portland U-Brew in Sellwood.
***UPDATE: Portland U-Brew Post
Still perfecting this whole “schedule” thing with my life. This recipe is seriously throwback though (so sorry about the blown out picture). These mini frittatas were a staple when I was gluten AND dairy a year or so ago. I played with making these in muffin tins (what’s pictured below), ramekins and casserole dishes (obviously not minis then). Check out this super flexible recipe from ye olden blog times after the jump!
Eggs every single day can get kind of…boring. Once you’ve had them fried, boiled, and scrambled–you should try them baked! These little frittatas (recipe from Wholefoodsmarket) are absolutely scrumptious, with or without the brie cheese that’s called for.
- 6 slices nitrate-/nitrite-free bacon (I used turkey bacon)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 6-10 ounces fresh baby spinach, chopped
- 4 large whole eggs
- 5 large egg whites
- 1/3 cup milk (I used almond milk)
- 1 teaspoon non-aluminum baking powder
- Sea salt, to taste
- Ground pepper, to taste
- 1/2 cup chopped Brie, rind removed
In a separate bowl, whisk eggs and whites with milk, baking powder, salt and pepper. Stir in spinach mixture and cheese. Divide egg mixture evenly between muffin cups. Bake 20 to 25 minutes, until golden brown and firm to the touch.
Other lovely add-on possibilities include: jalapeños, poblano peppers, french sorrel, mushrooms, and others!