Delicious breakfast dish includes spinach
One ingredient that probably doesn’t quickly come to mind when you think of breakfast is spinach, unless of course you’re Popeye the Sailor.
Am I right? Tell your family they’re having spinach for breakfast and I don’t think you’ll get a lot of “Oh, yummy!” or “Can’t wait” replies from them.
Its how you present the spinach and what you prepare it with that’ll make the difference. In fact, this dish can be served for any meal of the day (or night). That’s just one of the reasons it’s enjoyed so in our house. We call it Popeye the Sailor Muffins because it features fresh spinach, a favorite of the cartoon character from our youth.
First I began by seeding and finely dicing 2 Roma tomatoes, then I took 6 slices of deli-style ham (I used Buddig Original Ham) and julienned it. I put 1 tablespoon of butter (you can also use margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet was hot, I put the tomatoes and ham in, stirred it about and reduced the temperature down to medium low. I added a couple of turns of fresh ground black pepper and kosher salt. You can season to your taste.
While that was cooking, I julienned 1/3 cup of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking. Since I decided on new ingredients as I cooked, I chopped and julienned as I went.
All the ingredients come together in a creamy mixture
I added the spinach, oregano and onions to the tomato mixture and cooked for a couple of minutes more. Taking another skillet, I added a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.
I went back to the tomato mixture and added 1 cup of cottage cheese, stirring it in.
I had some of the julienned spinach leftover (about 2 tablespoons) so I sprinkled it over the English muffin halves (putting 3 halves to a plate). I topped that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.
The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you’re eating spinach for breakfast.
This dish, like many others, is very versatile and can be made using additional or less ingredients as you desire. As I mentioned earlier, it can also be served for any meal of the day.
Do you enjoy dishes that can be adapted for any meal of the day? Do you enjoy preparing dishes that work just as well with or without additional ingredients depending on your taste at the time?
Thanks for stopping by.
Cucina Felice!
Rating
Serves: 2-3 servings
- 2 Roma tomatoes, seeded and diced
- 2 Tablespoons Canola oil
- 1 Tablespoon butter
- 6 Slices deli-style ham
- ⅓ Cup julienne spinach (+ 2 tablespoons)
- 1 Tablespoon fresh minced oregano
- 1 Tablespoon fresh finely chopped green onion tops
- 3 English Muffins
- 1 Cup cottage cheese
- Shredded Mexican Blend cheese to sprinkle on top (optional)
- Fresh ground black pepper (to taste)
- Fresh ground Kosher salt (to taste)
- Begin by seeding and finely dicing 2 Roma tomatoes, then julienne 6 slices of deli-style ham. Put 1 tablespoon of butter (or margarine) and 1 tablespoon of Canola oil in a skillet on medium heat. Once the skillet is hot, add the tomatoes and ham, stirring and reduce the temperature to medium low. Add a couple of turns of fresh ground black pepper and fresh ground kosher salt seasoning to your taste.
- While that cooks, julienne ⅓ cup (plus 2 tablespoons) of fresh spinach and finely chopped 1 tablespoon of fresh oregano and 1 tablespoon of green onion tops. It makes the recipe go smoother if you prepare all your ingredients before you start cooking.
- Add the spinach, oregano and onions to the tomato mixture and cook for a couple of minutes more. Taking another skillet, add a splash of Canola oil (about 1 tablespoon) and browned the halves of 3 English muffins.
- Go back to the tomato mixture and add 1 cup of cottage cheese, stirring it in.
- Sprinkle the 2 tablespoons of julienned spinach over the browned English muffin halves. You can serve it for 2 with 3 halves each or for 3 with 2 halves each. Top that with the tomato mixture and sprinkled shredded Mexican Blend cheese over all of that.
- The cottage cheese and the tomatoes blend together creating a creamy, smooth texture similar to melted Velveeta cheese. The ingredients come together in a burst of flavor and you forget you're eating spinach for breakfast.
