Breakfast Frittata
This is one of my favorites! Some Sundays my husband and I just like to have a nice brunch, something healthy but nice and satisfying.
I love to make these frittatas, or "crustless quiche" and the great thing about them is that you can add pretty much anything you have in the fridge! Get creative!
Breakfast Frittata:
Two cups onions, halved and sliced
Four cups spinach loosely packed
1 cup sliced mushrooms
3 tsp olive oil
6 eggs
1 cup cheddar cheese
Caramelize the onions in 2 tsps of olive oil on med low heat (Low and slow til they're nice and brown and creamy. I like some thyme in there too)
While they're going, saute mushrooms and add to a baking dish (6X6). Add sauteed spinach on top of the mushrooms, then the onions. Then add the cheese. Whisk the eggs last and pour over veggies. DO NOT STIR. Move the pan around and tap to make sure the eggs distribute.
Bake at 375 for 15 minutes- serves 4
21 Day Fixers- 1 serving would be 1 red, 2 green, 1 blue, 1 tsp
Four cups spinach loosely packed
1 cup sliced mushrooms
3 tsp olive oil
6 eggs
1 cup cheddar cheese
Caramelize the onions in 2 tsps of olive oil on med low heat (Low and slow til they're nice and brown and creamy. I like some thyme in there too)
While they're going, saute mushrooms and add to a baking dish (6X6). Add sauteed spinach on top of the mushrooms, then the onions. Then add the cheese. Whisk the eggs last and pour over veggies. DO NOT STIR. Move the pan around and tap to make sure the eggs distribute.
Bake at 375 for 15 minutes- serves 4
21 Day Fixers- 1 serving would be 1 red, 2 green, 1 blue, 1 tsp
Tip: Layer the bottom of the pan with thinly sliced potatoes. They get crispy and are great with the eggs. (21 Day Fixers- add a yellow)
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