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Sunday, January 18, 2009

Garden Frittata

I used to make a frittata for dinner once a week but then I just kind of stopped making them for some reason (not sure why?!). I dusted off this old faithful and had a go at it - and this frittata was just as easy and delcious as I had remembered. I like frittatas for a whole bunch of reasons: inexpensive to make, quick to cook, full of protein & fresh vegetables, and very flavorful.

I also use 2 whole eggs and 1 egg white per person which cuts down on the fat and cholesterol. When your fridge is in the need of a facelift just throw everything into a frittata - my most successful ingrident combinations have been a result of just seeing what was around and making it up.

This one was especially good so I'll have to repeat this line up!
ps. I think this is perfectly eaten with a simple mixed green salad with a tangy mustard vinegrette.

4 whole eggs
2 egg whites
1 cup of baby bella mushrooms, sliced
1 tomato, diced (chopped up so much it is basically mush)
1 cup frozen spinach, thawed and squeezed of all the water
3 springs thyme, chopped
small handful basil, chopped
2 tablespoons goat cheese
Salt & Pepper

Pre-heat oven to 425

Saute the mushrooms in some olive oil for about 5 minutes, until they are all nice and shrunken' up and a little brown around the edges
In a big bowl, crack the eggs and whisk together. Add in the mushrooms, tomato, spinach, thyme, basil and salt & pepper.
Spray a baking dish with non-stick spray and pour the egg mixture in. Top with small dollups of the goat cheese.

*It is going to look like there are a lot of vegetables compared to eggs but once it bakes everything works out!

Bake at 425 until brown around the edges and top, about 15 minutes. During the last 2 minutes of cooking time, turn on the broiler and let the top get nice and crisp!

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