We try to limit the amount of carbs we eat, and this frittata gives us a healthy option to grab in the mornings. I usually make it at night and then slice it into eight pieces and stick it in the fridge. For the next few days we grab a piece and microwave it for about 45 seconds for breakfast. It’s good for you, and it’s full of flavor. It’s also very flexible with what you have in your fridge.
It changes every time I make it, but this is what I used most recently.
- 1 Tbs butter
- 1 Tbs extra-virgin olive oil
- 1/4 to 1/2 of a large onion, chopped
- 1 clove garlic, minced
- 1 package sliced mushrooms (This ingredient can be substituted for any number of other vegetables. Roasted red pepper is delicious too!) (Also, I can’t remember off the top of my head how many ounces are in a package of mushrooms. Is it 8 oz.? Basically, you’re going for one of those regular containers or mushrooms with the plastic wrap over the top. Or another kind. it doesn’t really matter.)
- 2-3 cups chopped fresh spinach (or kale, or swiss chard, or any other leafy green besides lettuce)
- 1/2 cup chopped fresh basil (or 1 teaspoon dried basil)
- 8 eggs
- 1/2 cup plain Greek yogurt (you could also use sour cream or heavy cream or even milk, though if you use milk, I would reduce the amount to about 1/3 cup)
- 1/4 cup grated parmesan cheese
- 1/2 to 1 cup of another cheese, grated or crumbled (Our favorite in this is feta, though it’s also delicious with cheddar, monterey jack, etc. We even used goat cheese once, and it was amazing.)
- 1/2 tsp salt
- 1/2 tsp black pepper
It takes a little time, but most of it is hands-off. I use my cast-iron skillet, so I don’t have to change pans to put it in the oven. If you don’t have a cast-iron skillet, you can sauté everything in one pan and transfer it to a pie pan for baking.
- Preheat oven to 375° F. Heat the butter and oil in a pan over medium heat.
- Add the onions and garlic and sauté until the onions are tender.
- Add the mushrooms and sauté a few minutes more, until they begin to soften.
- Add the spinach and stir until it begins to wilt. Remove from heat and stir in the basil. If not using a cast iron skillet, dump the contents into a pie pan.
- Whisk together the eggs, Greek yogurt, both cheeses, salt and pepper in a separate bowl.
- Pour the egg mixture into the skillet or pie pan and gently stir to distribute everything evenly.
- Place in the middle rack of the oven and bake for 30-40 minutes (you may need to watch it off and on for the last 10 minutes to keep it from getting too brown on top).
You can also mix everything up at night and store the sautéed vegetables separately from the bowl of whisked eggs. In the morning, just combine and pop into the oven.
Having a frittata ready to go in the fridge helps me actually eat breakfast, since I’m usually busy with these two cuties:
He squints one eye when he smiles, just like his daddy.
What would you put in your frittata?