I absolutely love frittatas. Its something you can be creative with by filling it up with anything you like. Pasta, vegetables, chicken, beef, sausage meat, bacon…..the list is endless. Protein packed and perfect for breakfast, lunch or supper. It’s quick, super easy and so good. This time I decided to go the healthy route and filled it up with vegetables only! It tasted so so good and I didn’t even miss the meat. Must’ve been the mushrooms which gave it a rich earthly flavor.
It’s a great meal to make with leftovers or instead of throwing away vegetables wilting away in the refrigerator, you can use ’em up this way. Also a great way to get the kiddos to eat their vegetables. Here’s how I made it!
Ingredients,
2 tbsp. olive oil/vegetable oil
4 cups baby spinach
2 cups grape tomatoes, halved
5oz/142g baby bella mushrooms, sliced
2 russet potatoes, diced and boiled
½ of a large onion, diced
2 garlic cloves, minced
1 cup grated sharp cheddar cheese
10 eggs
Salt and pepper to taste
- Preheat broiler or grill. Spray your oven safe nonstick pan/cast iron skillet with nonstick spray on the bottom and all over the sides. This will make it easier to take the frittata wedges out.
- In a bowl, whisk together the eggs and cheese. Season with salt and pepper and set aside.
- Heat oil in a medium-size nonstick pan or 12 inch cast iron skillet and sauté the onions until translucent. Add the chopped garlic and continue to cook.
- Add the mushrooms and saute until lightly browned. About 5 minutes. Add the tomatoes and sauté for about 30 seconds until the tomatoes start to release their juices.
- Add the spinach and saute until it begins to wilt. Season with salt and pepper. Add the potatoes and distribute throughout the pan.
- Add the egg mixture and lightly mix it in so that everything is evenly distributed. Reduce heat. Let the pan stand on the burner just to get the eggs at the bottom to cook. Make sure they do not burn. Do not stir.
- Transfer pan to broiler for about 5-7 minutes until the top of the frittata turns golden. Check on it often to make sure it doesn’t burn.
- Let stand for 5 minutes. Cut into wedges and serve with your favorite salad.
