Frittata. Hard to go wrong with some good ‘ole cheese (non dairy of course), and assorted delicious fresh vegetables mixed with egg. Why Frittata? Because it comes together quick and is usually a tummy pleaser. I worked with the ingredients on hand, so if you are inspired you can always sub out vegetables for other favorites. And it’s not your imagination, this recipe is strikingly similar to a previous post (found here) but I like to think this one is equally as tasty and perhaps a bit easier. But that is just me!
Feta Frittata
Ingredients:
9 eggs
1 cup diced baby bella mushrooms
2 cups fresh baby spinach
1 cup cherry tomatoes, quartered
1/2 cup feta (made with goats milk)
1 tablespoon sriracha hot sauce
vegetable oil
pinch kosher salt
fresh ground pepper to taste
- Preheat your broiler on high heat.
- Whisk eggs, salt, pepper and sriracha in a bowl.
- In a cast iron skillet on the stove, heat a tablespoon or two of vegetable oil and saute the mushrooms until soft. Add the spinach and heat until the spinach wilts.
- Add the whisked eggs and cherry tomatoes to the skillet. Cook on medium heat for 5-6 minutes, scraping the bottom of the skillet with a spatula for the first few minutes until the eggs begin to set.
- After the eggs are almost all the way set, cook an additional 2-4 minutes on the stove then, turn off stove, sprinkle the feta on top of the egg mixture.
- Place frittata in oven and broil for 5 minutes, or until eggs are firm and cheese begins to brown.
- Serve immediately from the cast iron OR transfer to plate to serve later.
frenchysaltfries 