I quit cold turkey. It’s been 4 days. Four. Cuatro. Quatre. It’s been four days without a single chocolate chip. It may not seem like a lot to you, but to me? Oh, stop with your eye roll, you judgmental bastard! I realize there are bigger real world problems out there. But, seriously, I’m ready to punch someone in the throat. Like the ol’ man perhaps? He had the nerve to buy Chips Ahoy! cookies, without the decency to hide them from me. Asshole. Testing my will power is not love. It’s torture. I have plenty of internal struggles with “eat or not to eat”. Don’t make it worse by teasing me with the goods! When it comes to chocolate chips or chocolate chip cookies, I have ZERO control. Cake? Pie? Ice cream? Chips? I can say no to it all. Having chocolate chips or any of their accomplices is like stocking up the liquor cabinet with alcoholic in the house. I. Will. Not. Break. Down.
Enough of my whining. Rumor has it that tomorrow is National Spinach Day. I’m not entirely sure why we need a National Day for Spinach, but we do. Luckily for spinach, it’s delicious. And Popeye seems to like it, so I guess it’s worthy. Since I’m Striving for 5 and all that fun stuff, (Go Team Go!) Campbell’s has a fantastical spinach and mushroom frittata that I made a while ago. Easy, and the kids like it. Well, 2 of them did. I will give you a penny and a half if you can guess which one didn’t. Heaven forbid they saw the microscopic mushrooms in it. This would make a great Easter brunch recipe! Just don’t tell the kids there are mushrooms. Or Spinach. Nevermind. Serve it at the adult table. Or call it just a Frittata. It’s all in how you spin it!
Spinach and Mushroom Frittata
- 10 Eggs
- 1 Can cream of mushroom soup (used the 10¾ oz size of 98% fat free)
- 1-10 oz pkg Frozen chopped spinach, thawed and well drained
- 1.5 C Shredded Swiss (honestly I probably used closer to 2 C, since ya know, I used almost fat free soup, lol my logic kills me)
- 1/2 tsp Ground black pepper
- Heat oven to 375°F. Spray a 12x8x2 inch baking dish with cooking spray.
- In a large bowl with a whisk, beat the eggs. Stir in the soup, spinach and 1 cup (or so) of the cheese and black pepper.
- Pour the mixture into the prepared dish.
- Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining cheese. Let stand for about 5 minutes until the cheese melts.
- If you make this the day before, refrigerate until you are ready to use. Let it sit out for 30 minutes to get to room temperature. Then reheat in a 350°F oven for about 20 minutes.