…ground flaxseeds. Rather a couple of tablespoons worth. I have been eating daily, for almost 10 years now… That’s almost a whopping 3,650 days of healthy! Fiber… I know, big yawn, but our little golden seeds are packed with nutrients and benefits so rich, I just can’t overlook them. These little powerhouses provide unparalleled health…
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Once upon a time, a carton of free range eggs was striving for culinary purpose, other than a mere scramble or hard boil. What to make? Ever the quandary. I knew I wanted to have something light and protein-rich. Then I began looking through my kitchen, and the sight of sun dried tomatoes and a…
Pin It[...] the veggies pre-bake, this ends up a protein-packed recipe, easily … … Original post: Light Whites & an Italian Frittata » the dinnervine ← Stuffed Macadamia Crusted Chicken Breast With Sage Cream [...]
Question: do I need a big muffin tin for these or will my regular sized muffin pan I use to make cupcakes work?
Oh no, you can most def use the smaller tins. I actually didn’t use my giant pan on this round and they turned out great. If you do go large, you won’t have enough batter to make six, so none for Otis then:)
These frittatas are so delightful!
What does EVOO stand for?
This looks like a great recipe and I can’t wait to try it!
EVOO is for Extra VIrgin Olive Oil :)
So where is the recipe for the yolks? I hate wasting them….
Thank you for asking! I hate wasting them too, so I used them to make this homemade ice cream! http://www.dinnervine.com/2012/06/olive-oil-ice-cream-with-apricots/.
I plan to make these for a brunch I am having. Need to make 15-20. Can I just triple the ingredients or is there another method you recommend? Also, I am not a fan of feta, can I leave it out and just use the part-skim mozzarella? Thanks!!
Hi Irene, Pardon my delay and thank you so much for visiting the dinnervine! You can definitely triple this one, the only issue concern I would have is limiting as much extra moisture as you can, so I recommend using low moisture cheese and you can definitely omit the feta! I would maybe add more Mozzarella and a little extra salt to account for the feta being omitted. Oil your muffin tins well, because sometimes these little guys stick! ALso, I’ve made these since and added some red pepper to give it a little heat, since they are very mild. Hope you have a great brunch!
THANK YOU!!
And that shall be dinner tonight. Gonna throw back to my Southern roots, to a dish I can’t help but love and eat too infrequently – grits. The hearty stone ground variety is what I choose to buy, giving more texture and corn taste. I love grits and especially favor them when combined with cheese….
Pin ItThis looks incredible and the right kind of comfort food I am craving for!
never thought to serve poached egg with grits like this. great idea!
This post finds me having just returned from the good old city of Boston. In honor of this trip, and running the 116th Boston Marathon on Monday, I decided it time to feature a very important race element….the pre race meal, well, dinner the night before. I bet you’re thinking spaghetti & bread, which though…
Pin It[...] I figured it couldn’t be that hard to make a perfect waffle and it would really get me off the hook for the whole tater tot incident. It would also count as one of the recipes I need to learn on my syllabus for life and give me the initiative to wake up early, so last night I got on pinterest and started looking for the picture of the crispiest, most delicious waffle I could find. After a little hunt and even a French translation of a Belgium waffle recipe (some google translate action) I finally settled on this one. [...]
There is something to love about a well made granola, full of texture and salty-sweetness. What is even better is a homemade variety. Addicting Crunch & Munch like crack mix that should not be reserved solely for trails! No. I think snack time, breakfast, or anytime warrants this stuff. We’re going to toast-up some organic…
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Mmmm, Grandma’s molasses! My dad used to call it sewer water.
This looks beautiful. I love homemade granola, and I’ve never thought of using molasses instead of honey. I’m going to try this out next time. Thanks!
I am not a fan of store bought granola, but the homemade one is another story. Looks healthy and tasty indeed.
Angie
Homemade granola is the best! Yours look divine – and so pretty with the red cranberries! :)
yum! this looks so good and healthy!
The granola is in the oven and wow does it smell good! Here is my adaptation: Did’t have cranberries on hand so I’ve opted for raisins (will try cranberries next time around for sure) and I gave some heat to the oil, molasses, vanilla and brown sugar until the brown sugar was melted, just to make it easier to mix all the ingredients together. Thanks for the recipe! It’s a winner!
[...] before I began baking granola and toasting almonds for almond butter, I cleaned the [...]
Thank you all! I already ate all of mine and onto another batch, but am going to use dried cherries this time. It’s addicting! Hope you enjoy it as much as I do.
It’s really the best granola recipe I’ve ever made. I was searching for something like this all the time. Thanks for sharing!
It’s really the best granola recipe I’ve ever made. I was searching for something like this all the time. Thanks for sharing!
[...] into muffins and cakes and to their toppings. Also, I use the seeds and ground version both in my homemade granola…it’s delicious! Golden flax specifically has a mildly nutty and sweet taste that goes well [...]
[...] I am truly not a big fan of hot oatmeal (shocking gasp) but I do like oats in a few dishes like dinnervine granola, and well, dessert! Oatmeal cookies are a tried-and-true classic, and I love everything about [...]
