Frittatas are so simple and versatile—you can throw in almost any vegetable or cheese you have in the fridge and easily whip up this classic Italian egg dish. Although traditionally prepared on a skillet, in this recipe, the frittata is baked in a muffin tray, to make individual cups. Enjoy as an on-the-go weekday breakfast, or for brunch on a delicously lazy Sunday morning.
prep time: 20 minutes
cook time: 25 minutes
total time: 45 minutes
- 2 teaspoons olive oil
- ½ small yellow onion (thinly sliced)
- 2 cups baby bella mushrooms (thinly sliced)
- 1 cup baby spinach leaves
- 6 large eggs
- 1/3 cup goat cheese (crumbled)
- 1/3 cup parmesan cheese (grated)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 scallion stalks (green parts only, thinly sliced)
Step 1: Preheat oven to80C.
Step 2: Thinly slice onions; set aside. Slice mushrooms; set aside. Slice scallions; set aside.
Step 3: In a large skillet, heat 2 teaspoons of olive oil. Add sliced onions, and saute until fragrant (about 3 minutes).
Step 4: Add sliced mushrooms, and saute until cooked through (about 7 – 10 minutes).
Step 5: Turn off the flame and add baby spinach leaves to the hot skillet. Mix well. Allow mixture to cool down.
Step 6: In a bowl, whisk eggs, crumbled goat cheese, grated parmesan, and salt & pepper together.
Step 7: Lightly grease a 6-cup muffin pan.
Step 8: With a spoon, scoop out mushroom-spinach mixture, and evenly distribute between cups.
Step 9: Pour egg and cheese mixture over the mushrooms. Sprinkle tops with sliced scallions.
Step 10: Bake for 25 minutes, or until tops are golden brown.
Karen Biton-Cohen blogs at K. abc Food & Photography.