Good morning, friends! Sundays in my house are usually for cooking all of the things. This Sunday is no exception, I have a quick breakfast frittata in the oven as we speak. If you have not had a frittata before, may I highly recommend it? They're a great way to use up leftover produce in your refrigerator and they also look pretty fancy so they are a great addition to any brunch or party you may be hosting. Let's get started.... Breakfast Frittata 8 eggs 2-3 garlic cloves - minced 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika Pinch of cayenne pepper 1 cup chopped spinach 1/2 cup chopped mushrooms 1/4 cup bacon bits 3 tbsp green onions - diced 1/2 cup shredded cheddar cheese 1 cup vegetables of your choice - This is a great spot for leftover items. Roasted broccoli is one of my favorite additions to this. This time, I used 1 cup of leftover quesadilla vegetables (peppers, onions, black beans, and corn that had been cooked down previously). For garnish: chopped cilantro, sour cream, diced green onions 1. Pre-heat your oven to 350 degrees. 2. In a medium, oven-safe, 2"-4" deep skillet, heat 1 tbsp of olive oil and saute chopped mushrooms with garlic. If you are using fresh vegetables for your 1 cup of veggies, add them in as well. Cook until vegetables have started to soften. 3. Add chopped spinach and saute for 2-3 minutes until the spinach has wilted. Season with salt and pepper. If using leftover vegetables, add them to the spinach/mushroom mixture once the spinach is wilted. 4. In a separate mixing bowl, crack the eggs. Whisk together with salt, pepper, paprika, and a pinch of cayenne pepper. 5. Fold in shredded cheese, green onions, and bacon pieces. 6. Pour the egg mixture over the vegetables making sure ingredients are evenly distributed. 7. Place in the oven and bake for 20-30 minutes until eggs are set and the edges have begun to brown. 8. Allow frittata to rest out of the oven for 10 minutes before serving. Cut into wedges and serve with sour cream, fresh cilantro, and chopped green onions. Yum!
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