Spinach Fritatta with Baked Walnut-Cinnamon Apple

12 oz. fresh spinach, chopped
1 T olive oil
1 onion, chopped
minced garlic (to taste)
9 eggs
2 T coconut milk
2 T sun dried tomatoes, coarsely chopped
pepper to taste




Preheat oven to 400 F. Whisk together eggs and milk in bowl, then add sun-dried tomatoes and pepper.

In skillet, saute onions in olive oil until translucent, about 3-5 minutes (I like to caramelize the onions by sauteing the onions for 7-10 minutes, adding a small amount of water every couple of minutes to loosen up onions from pan, until onions have a golden brown color and have a caramelized aroma).



Add spinach to pan and saute for 1-2 minutes more.

In a pre-greased muffin pan (or you can use muffin liners), add spinach mixture to fill cups about one-third. Pour egg mixture over top of spinach and put in oven for 10 minutes or until muffins are puffy and golden.

*you can also add pre cooked and chopped, nitrate-free bacon or homemade sausage to sauteed onion/spinach mixture for added flavor*

This makes a delicious breakfast, lunch or even dinner (adding a side salad or fruit can finish off the meal). I doubled this recipe and made extras to have for fast on-the-go breakfasts or take-to-work lunches. Kids/spouse liked the convenience of being able to reheat for any meal.

Baked Apples

4 apples

1 c raisins

1/4 t cinnamon

1/2 t vanilla

1/2 c water

1/4 c walnuts, finely chopped

Core and pierce appples with a fork in several places around top center of apples to prevent bursting. Mix raisins, nuts, cinnamon, and vanilla in small bowl. Fill center of each apple with this raisin mixture. Place in glass baking dish and pour water into pan. Cover with foil and bake about 20-25 minutes or until tender.

*You can put the apples in the oven about 10 minutes before the fritatta's and have them both done at the same time.*