Saturday, January 19, 2013

Blog spotlight: MD Cooks for Two.

Last semester I asked: how does a dental student stay healthy on a time crunch? And Mabel at MD Cooks for 2 came to my rescue.

She posts delicious recipes (sometimes Korean ones like this mini kimbap recipe) with cool medical facts she’s learning at school. Instead of my morning bagel routine, I wanted to have a easy go-to recipe I can keep in the freezer. I asked her specifically for a breakfast recipe that is protein rich and easy to make ahead. Enjoy.

Hi readers! I'm so honored that Yesle asked me to guest post for her blog. And that blogging has brought old college buds back together. I've been keeping up-to-date with the thoughtful musings of a dental student and definitely learned a few things about my teeth :D

I'm here today to share a breakfast recipe that can be easily made in batches and frozen. As students, we can never find the time to make breakfast and once we're in the lecture hall for 4 hours, our stomach growls like it has a mind of its own. Then lunch time rolls around and we're so tempted to wolf down the first thing we pizza and donut lunch anyone?

No more Freshman 15 (or 20 :/) for me again! Here's to eating a protein rich breakfast to get you through the day... I just clear my fridge of all leftover vegetables and deli meats, toss them into some eggs and milk, bake them into muffin pans, and throw them into a freezer ziploc bag. Every morning now, I can just pop these frittatas in the microwave for 30 secs and bring them to school.


Sausage, Mozzarella and Artichoke Mini Frittata
Makes 24 mini or 12 frittatas
5 eggs
1/4 cup 2% milk
1/4 cup chicken sausage, crumbled
1/4 cup artichoke hearts, diced
1 Jalapeño, seeded and diced
2 tbsp dried parsley
Salt + Pepper

  1. Preheat oven to 375F and grease mini muffin or full-size muffin pan.
  2. Prepare meats and veggies. Feel free to use any combo (ham & cheddar, spinach and cherry tomatoes). The possibilities are endless! Just saute in a little olive oil and season with some garlic salt.
  3. Beat eggs & milk, add filling and parsley, salt and pepper.
  4. Pour into muffin pan until quite full because it doesn't puff up too much
  5. Bake 8-10 mins or until firm and then flip them out to cool on a wire rack so you don't get soggy bottoms.


Healthy delicious breakfast, anyone? I’ll post my own photos of this mini frittata recipe soon. For more easy delicious recipes from Mabel, check out her blog here.


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