Sweet Corn, Spinach and Mushroom Pancakes

sweet corn spinach and mushroom pancakesI had some leftover sweet corn sitting in the refrigerator.  What to do? What to do??  I could make my sweet corn fritters, but I didn’t really want to eat anything that heavy.  Something a little lighter and more breakfasty (is that a word?) was in order.

I looked through my stash of veggies and came up with a yummy plan.  These sweet corn, spinach and mushroom pancakes are delicious!!  They didn’t even need a topping!! Pair them with some turkey bacon and you’re good to go. Plus, they will keep in the refrigerator for a few days, so you can make a big batch and reheat them as needed in the mornings for a quick workday breakfast.

Sweet Corn, Spinach and Mushroom Pancakes


1 cup flour

1 tsp. baking powder

dash of salt

1/4 tsp. onion powder

1 egg, beaten

1 cup milk

1 tsp. butter

1/2 bag of frozen sweet corn, thawed

1 cup spinach, rinsed and patted dry

3 or 4 medium crimini mushrooms, stems removed


Saute’ mushrooms and spinach in a medium sized saucepan.  Remove from heat.

Combine flour, baking powder, salt and onion powder.  Add egg and mix until smooth.  Add milk and butter and continue mixing until it reaches a medium-thick consistency.  Fold in corn, spinach and mushrooms.

Spray pan with some cooking spray and return to heat.  Drop batter by quarter-cups onto hot pan.  Cook until bubbles form around the edge of the crust, then flip (about 2 minutes per side).  Serve immediately, or refrigerate for use within 3 days.

sweet corn spinach and mushroom pancakesEnjoy!!

Sun Dried Tomato, Mini Pepper and Spinach Frittata with Cheese

sun dried tomato mini pepper and spinach frittata with cheese

It’s no secret that I’m a big fan of sun dried tomatoes AND frittatas.  Here’s a couple of my favorite sun dried tomato recipes:

And here’s two of my frittata recipes:

So I thought, what could be better than to put two of my favorite things together?  And that’s how I came up with:

Sun Dried Tomato, Mini Pepper and Spinach Frittata with Cheese


1 Tablespoon olive oil

1/4 cup finely chopped onion

1/2 cup mini peppers, finely chopped

3 eggs

2 Tbsp. sun dried tomatoes

1/2 cup baby spinach

2 Tbsp. shredded Mexican four cheese blend


Preheat the oven to 350F.

Add oil to an oven safe skillet over medium heat.

Saute’ onions and peppers for 3 minutes or until softened.

Add sun dried tomatoes and spinach to beaten egg.

Pour egg mixture directly into skillet.  Stir gently.

Sprinkle cheese over the top of the mixture.

Transfer to oven and bake for about 15 minutes or until the eggs are golden brown.

Cut into wedges and serve hot.

sun dried tomato mini pepper and spinach frittata with cheeseEnjoy!!