Well, here we are in 2021. 2020 seemed like a long year, but we made it. Things have been off to a busy start for me so far, but I enjoy it. It feels good to have things to do and work on. Having been so busy, I’ve been trying to make recipes that are quick and easy. This is one of them! Breakfast on the weekends goes one of two ways for me. It either is an involved meal with many parts, or it’s a quick throw together type of thing when I have a million other things on my to-do list and can’t be spending an hour and a half making breakfast. This frittata is one of my favorite things to make on slow and busy weekend mornings. It’s super easy to make, mostly hands off, and full of deliciousness. This recipe is for a spinach and mushroom frittata, but if that isn’t your style, feel free to use meats, cheeses, and/or veggies of your choice!
Ingredients:
- olive oil for sautéing and greasing your dish
- 1/4 yellow onion, small diced
- 1 clove garlic, minced
- 1/4 cup frozen chopped spinach (you can use fresh too, just double to 1/2 cup)
- 1/4 cup baby bella (a.k.a. crimini) mushrooms, chopped
- 6 eggs
- 2 tbsp heavy cream
- 1/2 cup shredded cheddar and monterey jack cheese
- 1/4 cup feta cheese
- salt and pepper to taste
*Makes 4 servings*
Directions:
1. Preheat the oven to 350ºF
2. Heat about a table spoon of olive oil in a pan over medium heat.
3. Add the diced onion, salt and pepper to taste, and sauté until the onions are translucent.
4. Add the garlic and continue sautéing for about a minute.
*TIP* The reason you don’t add your minced garlic to the pan at the same time as your diced onion is because garlic burns easily and will usually burn before your onion is done!
5. Next, add your spinach and mushrooms and continue sautéing. I like to add a little more salt and pepper at this point.
6. When your mushrooms (and fresh spinach, if using) have wilted some, remove your pan from the heat.
7. While your mushroom and spinach mix is cooling, crack 6 eggs into a medium bowl.
8. Add your heavy cream and whisk together with the eggs until the eggs are well beaten.
9. Now that your veggie mixture has cooled a little bit, you can add it into your eggs. (If your veggies are still hot, wait until cooled before doing this step or it will curdle your eggs!)
10. After mixing the veggies into the eggs, add the shredded cheese and mix it all together.
11. Grease an 8×8 baking dish and then pour your egg mixture into the dish.
12. Sprinkle the feta cheese on top.
13. Place in the preheated oven on the middle rack and bake for about 30 minutes or until the edges are golden brown and the center does not jiggle.
14. Cool for a couple minutes. Then cut into four squares and serve with a nice side of bacon, sausage, fruit, bagel, toast… the options are endless and the frittata goes well with everything!
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