Frittata

Sometimes breakfast for dinner just sounds good. Plus this dish is really quick to make and can be changed up with all types of different toppings. I recommend making this when you have lots of veggie leftovers. This recipe makes a medium size frittata in a 6 inch oven proof sauté pan. If you're looking to feed a crowd you'll want to multiply this recipe. 

Ingredients:

3 Eggs

2 Tbsp Milk

1 tsp. Salt

1/2 tsp. Pepper

2 Tbsp. Grated Gruyere or Cheddar

1/2 Tbsp. Butter

1/2 Tbsp. Olive Oil

Toppings:

I used sauteed spinach, sliced mushrooms, feta cheese, and bacon

Directions:

1. Preheat an oven to 400 degrees. Combine the eggs, milk, salt, pepper, and grated cheese in a small bowl. Whisk until everything is well combined. 

2. Put an ovenproof non-stick sauté pan over medium high heat. Add in butter and olive oil and cook for 20 seconds or until butter has melted. Stir in your toppings of choice and cook for about 2-3 minutes until the spinach and mushrooms are partially cooked. 

3. Add the egg mixture to the sauté pan and gently stir for 20 seconds. Do not mix anymore. Cook for 1 minute while using a rubber spatula to gently scrape around the very edge of the pan to make sure the frittata does not stick. Top frittata with bacon bits and feta.

4. Place the frittata pan into the oven and cook until the eggs puff a little and the top is slightly browned, about 5-6 minutes. Remove from the oven (be careful, the handle will be hot!) and allow to cool in the pan for about 2 minutes. Run a spatula around the outside of the pan to loosen the frittata and put onto a cutting board. You can serve as is but I recommend cutting the frittata into wedges.