Breakfast Frittata Recipe
March 07, 2017
Mornings can be a little nuts getting everyone to school and work on time. I am always trying to think of quick and healthy breakfast ideas besides our staples of cereal and yogurt.
A friend of mine recently gave me some farm eggs so I decided to make a big frittata that we could eat for a couple days. I love quiche but I didn’t have a gluten-free pie crust handy nor did I want to make any from scratch. Who’s got that kind of time in the mornings?
This frittata couldn’t have been easier to throw together. It was so good and filled me up until lunch. I also like it because most of the ingredients can be substituted with whatever you have on hand.
Here’s the one I made:
- 12 eggs
- 1 cup feta cheese
- 1/2 cup water (or milk)
- 2 cups fresh spinach, chopped
- 1 cup portobello mushrooms, chopped
- 1/2 cup Parmesan, shredded
- 1/2 cup onion, chopped
- 1/2 cup pureed tomatoes
- Salt and pepper, to taste
Whisk the eggs and water (or milk) in a large bowl for a couple of minutes and then add the cheeses. Set aside.
Saute the veggies over medium heat with a little oil (I used coconut) for about 5 minutes. I added a little salt while they were cooking.
Add the egg mixture and the veggies then pour into an iron skillet or baking pan and bake at 325 degrees for about 30 minutes or until it’s browned on top and feels pretty solid to the touch.
Add a bit more salt and pepper and serve with toast or on its own.
*You could use just about any veggies or cheeses you have in the fridge; cheddar or goat cheese would be good, sweet peppers and artichoke hearts would work too. I’m going to keep experimenting…