English Muffin Toast and Lighter Spinach and Feta Frittata

We love breakfast for dinner around here and this week I decided to try something besides the regular eggs and toast. I started the day by making English Toast Bread and then made a scrumptious Frittata!

A little note about me and bread...I am not a huge regular-buy-at-the-store bread fan. I like fancy restaurant breads and homemade breads, but I am no bread baker. Yeast and I do not get along. So, after two attempts, this bread finally turned out delicious and I will be making it often! And I just might turn into a bread baker after all. I enjoyed it (the second time, when it turned out right!). 

English Muffin Toast Bread

recipe from Cinnamon Spice & Everything Nice

Ingredients 

1 1/2 cups white whole wheat flour 

1 1/2 cups white flour 

1 tbsp sugar 

1/4 tsp baking soda 

1 tbsp instant yeast 

1 cup milk 

1/4 cup water 

2 tbsp olive oil 

cornmeal, to sprinkle in the pan 

Directions 

1. In a large mixing bowl whisk the flour, sugar, salt, baking soda, and instant yeast together. 

2. In a separate microwave proof bowl combine milk, water and oil. Heat to between 120 and 130 degrees (I put the bowl in the microwave for 1 minute and that worked perfect). 

3. Pour the hot liquid over the dry ingredients. Beat at a high speed for 1 minute, the dough will stay soft. 

4. Spray a loaf pan with non-stick spray and sprinkle corn meal on the bottom and sides. Scoop the dough into the pan and spread evenly. 

5. Cover the pan and allow to rise for about 45 minutes to an 1 hour. 

6. Bake the bread at 400 degrees for 22-27 minutes or until it's nice a golden on top. 

7. Wait 5 minutes after baking and remove bread from pan. Cool completely before slicing and serve with a yummy Frittata (see below). 

Lighter Spinach and Feta Frittata 

recipe adapted from skinnytaste.com

Ingredients 

2 large eggs 

8 egg whites (I used liquid egg whites, 1 carton)

10 oz frozen spinach, thawed, squeezed dry 

3.5 oz low fat crumbled feta

2 tbsp parmesan 

salt and pepper to taste 

Directions 

1. Spray a 9-inch skillet with non-stick spray. 

2. Beat eggs and add salt, pepper, cheeses and spinach. Mix well. 

3. Pour egg mixture into skillet. Cook until bottom sets, about 5 minutes or so. 

4. Hold a large plate over the skillet and invert the frittata on the plate and slide back into the skillet. 

5. Cook about 5 more minutes or until toothpick inserted in the middle comes out clean.

6. Serve hot with some English Muffin Toasting Bread. 

*The English Muffin Toasting Bread lasted about 4 days! 

We ate it with Nutella some days and peanut butter the other days to

 make some delicious breakfasts!

This post is linked to...

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Tuesday Night Supper Club

Tempt My Tummy Tuesdays