My go-to formula for frittatas is veggie+veggie+cheese. I love to make fritattas in my cast iron skillet for family breakfasts. They are easy and adaptable to whatever is in the fridge. I typically serve with either fresh fruit or Breakfast Potatoes.
Ingredients:
12 eggs
3 tablespoons creme fraiche
1 clove garlic, minced
1 small package mushrooms, thinly sliced
3 cups fresh spinach
4 ounces soft goat cheese
salt and pepper
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Heat cast iron skillet over medium heat.
2. Heat olive oil in the cast iron skillet. Add onion and fry for 2-3 minutes.
3. Add garlic and fry until fragrant, 2 minutes.
4. Add mushrooms to skillet and continue to fry. Add in fresh spinach and cook until wilted.
5. While vegetables are cooking, whisk eggs, creme fraiche, salt and pepper together.
6. Once spinach is wilted, add egg mixture to skillet.
7. Sprinkle goat cheese evenly over the skillet. Cook on the stove until edges start to clearly form, about 2 minutes.
8. Place frittata in the oven and bake for 8-12 minutes, until set. The center should continue to jiggle in the center just a little.
9. Let cool for a few minutes at room temperature. Cut with a sharp knife and serve warm.
Ingredients:
12 eggs
3 tablespoons creme fraiche
1 clove garlic, minced
1 small package mushrooms, thinly sliced
3 cups fresh spinach
4 ounces soft goat cheese
salt and pepper
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Heat cast iron skillet over medium heat.
2. Heat olive oil in the cast iron skillet. Add onion and fry for 2-3 minutes.
3. Add garlic and fry until fragrant, 2 minutes.
4. Add mushrooms to skillet and continue to fry. Add in fresh spinach and cook until wilted.
5. While vegetables are cooking, whisk eggs, creme fraiche, salt and pepper together.
6. Once spinach is wilted, add egg mixture to skillet.
7. Sprinkle goat cheese evenly over the skillet. Cook on the stove until edges start to clearly form, about 2 minutes.
8. Place frittata in the oven and bake for 8-12 minutes, until set. The center should continue to jiggle in the center just a little.
9. Let cool for a few minutes at room temperature. Cut with a sharp knife and serve warm.