What’s Cookin’?

Spinach, Feta Egg Muffins
6 eggs
2 Tbsp. water 
1/4 tsp. black pepper 
1/3 cup frozen leaf spinach thawed, squeezed dry
1/4 cup diced baked ham
1/4 cup crumbled feta cheese
2 Tbsp. drained diced pimientos 
Heat oven to 350 degrees. Coat 6 muffin cups with cooking spray.  In a medium bowl, whisk together the eggs, water and pepper until blended stir in the spinach, ham, feta and pimientos.  Divide mixture evenly among muffin cups.
Bake until set in centers, 18-20 minutes.
  
Dutch Baby Pancake with Strawberry Sauce
1/2 cup whole milk 
3 eggs, room temperature 
2 Tbsp. granulated sugar
Pinch salt
1/2 cup flour
4 Tbsp. unsalted butter
Place a 9-10 inch cast iron skillet in the bottom third of the oven and preheat oven to 425 degrees. 
Heat milk in the microwave or on the stove until very warm. Using a blender, mix milk, eggs, 2 Tbsp. sugar and salt at low speed until combined. Add the flour and blend until just incorporated.  Carefully remove skillet from oven and add 2 Tbsp. butter to skillet to melt. Swirl butter in pan then add the batter. Return the skillet to the oven and bake until pancake is puffed and golden, about 20 minutes.  
Make sauce while pancake is baking.
Strawberry Sauce
2 Tbsp. butter 
1/4 cup sugar
2 cups sliced strawberries 
Melt butter in a small saucepan.   Add sugar and berries. Boil 5 minutes.  
Remove pancake from oven and cut into 4 pieces.  Spoon sauce over the top  
May substitute blueberries or blackberries for strawberries.