Good morning! What are you making for breakfast? With the extra time I have during quarantine I’ve started to get creative in the mornings and make bigger breakfasts beyond just scrambled eggs or cereal. A favorite of mine has been the frittata. It looks elaborate but comes together in only 20 minutes. Frittatas are super versatile, you can use whatever veggies or cheese you have in your fridge. For this dish, I used spinach, mushrooms and goat cheese but you can really make it with anything!
- Prep Time: 5-10 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-22 minutes
Ingredients: makes one small frittata
- 6 eggs, whisked
- 1 oz goat cheese crumbles
- 1/2 cup mushrooms, chopped
- 2 cups spinach
- Olive oil spray or 1 tsp butter
- Salt and pepper to taste
Preheat the oven to 375F. In an oven-safe small or medium pan that has a deep bottom, spray the olive oil or add the butter over medium heat. Once heated, add the mushrooms and sauté until soft, about 5-6 minutes. Add in the spinach and cook until wilted. While this is cooking, whisk together the eggs in a small bowl with salt and pepper.
Remove the mushrooms and spinach from the pan and place on a separate plate. Spray additional olive oil if needed and add the eggs to the pan. Make sure the entire bottom of the pan is covered by the egg mixture. Add the spinach and mushroom back on top of the egg mixture. Sprinkle the goat cheese on top.
Once the sides of the eggs begin to firm, place the pan in the oven and bake for the remaining time, about 12 minutes. Once finished, cool for about 5 minutes and cut into slices, enjoy!