Another Snow Day

Well, we've had another snow day today. Although I appreciate a good snow day as much as the next person, this is getting out of hand. Not only am I going to have to cram everything down the throats of my students in the last month, but I need to get out and exercise. My preferred exercise is walking, but I'm not fond of the extreme cold temperatures, especially since I've begun to lose some of my natural insulation. We have a really large hill here. Last time I lost weight, I'd hike up it just about everyday. It was perfect. It provided enough resistance that I really had to work, but I didn't have to go so far as to run. My body jogs enough when I walk, thank you. I also like to swim, but I'm not ready to be seen in a swimming suit yet.

I suppose if we have another snow day tomorrow, I'll go ahead and try another new recipe. If this winter continues like this, I'm afraid that I'll run out of recipes. If anyone would like me to try a recipe and share it here, please, send it to me and I'll give it a whir if I can.


Because I had time on my hands, I decided I'd try something more complex. I came across this recipe for a Spinach Frittata which was something I've definitely never had before. However, the picture reminded me of the soufflés I used to make. Actually, it turned out to be fairly easy. It was good, but a bit eggy for me. I know my boyfriend will really like it. I think it would be good as part of a brunch. I did make a few minor adjustments to it that I'll explain as I go along. This recipe comes from page 44 of the January/February 2010 issue of Everyday Food.

Ingredients
1 large egg plus 2 large egg whites [I used pasteurized egg whites that I had on hand]
2 tablespoons grated aged cheese, such as Gruyère. [I used a Mexican cheese called Manchego. It was very good].
2 teaspoons of milk
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1/2 small shallot, minced
1.5 cups baby spinach
nonstick cooking spray

Preparation
1. Place a 1-cup ovenproof baking dish [I didn't have a 1-cup baking dish so I used an ovenproof mug that worked wonderfully]on a rimmed baking sheet and place in oven; preheat oven to 450°. while oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat 1/4 teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.

2. Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes.

Makes 1 serving with 226 calories per serving.