January is almost over and most my New Year’s Resolutions remain intact. One resolution is working my arms. Lifting free weights almost becomes automatic when settling in to watch an episode of Downton Abbey, Fringe or Community but I always wonder if I can be doing more in the kitchen. Arms are always in use lifting heavy cast iron pans and dutch ovens or scrubbing out seared-on stains on skillets. There is another trick to getting your arms into shape – an egg beater.
Ok. So yeah, it’s a bit of a stretch. But OXO’s egg beaters aren’t those ancient egg beaters seen in antique stores. With their modern and streamlined body there’s no need for a tetanus shot before using one. OXO’s beaters are not only appropriate for eggs but small mixing projects without having to bring out the heavy guns.
My favorite use is for my spinach bacon frittata. I always try to have a bag of frozen spinach, eggs and bacon on hand at all times to make this dish. Meat, eggs, veggies — it’s all in this. The recipe is flexible and I can sub in different cheeses, add Spam instead of bacon or completely remove spinach. And the frittata is always better the next day.
OXO was kind enough to send me two egg beaters, but I can only keep one. I’m giving the extra OXO egg beater to one lucky person. Leave a comment about your favorite kitchen device and I’ll randomly pick a winner on February 1. The giveaway is only open to U.S. residents. Good luck!
Congratulations to Sandy for winning the OXO Egg Beaters! Using Random.Org, I selected one person out of 19 responses. I started to respond to ALL the comments and realized I was screwing up the system, so apologies to the people I didn’t respond to. I really wanted to! Please email me your address and I’ll get the egg beater out to you ASAP.
Bacon & Spinach Fritatta
Serves 2 as a meal or 4 as appetizers
1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 slices of bacon, diced and cooked
6 eggs or equivalent egg substitute
1 cup Monterey Jack cheese, shredded
1/4 cup freshly grated Parmesan cheese
1/4 cup low fat milk
Salt and pepper to taste
Preheat over to 375 degrees F.
In a large bowl, beat eggs until slightly bubbly. Add the rest of the ingredients reserving ¼ cup of Monterey Jack cheese.
Spray a 9-inch oven-proof skillet or shallow baking dish with cooking spray and fill with egg mixture. Top with remaining cheese.
Bake for 30 minutes or until set. Cool and serve.