Another reason this is a great recipe to have in your repertoire is because it's like learning a risotto. Once you master the basic recipe, you can make a million different variations on the dish. For today's breakfast, I nosed
Note: If you'd like to indulge a little more, I often top my frittatas with a dusting of shaved parmesan reggiano or crumbles of goat feta cheese.
Domestic Diva's Organic Vegetable Frittata
2 eggs
2 egg whites
2 tbsp olive oil
1/2 cup crimini mushrooms diced
1/2 cup bell pepper diced
1 cup spinach
1/2 cup cherry tomatoes halved
1 garlic clove minced
1 tsp rosemary minced
salt and pepper
1 tbsp good olive oil for drizzling
Directions:
In a small frying pan that can go in the oven, heat the olive oil over medium heat. Add the garlic, stirring, for about 1 minute. Then, add the mushrooms and the bell pepper (always start with the veggies that take the longest to cook first). After 2 minutes, add the rosemary. Saute until the veggies are softened, about 5 minutes.
Add the spinach and saute until cooked down.
Meanwhile, beat the eggs together until frothy.
Then, pour the egg mixture over the vegetables.
Add the halved tomatoes to the top, cut sides facing up. Drizzle with the 1 tbsp good olive oil and salt and pepper.
Cook over medium heat until the frittata sets, about 10 minutes. Then, remove from the stove top and broil for a few minutes, until it's cooked.
Enjoy!
No comments:
Post a Comment