Frittata? Why not-a!
By Hannah Dentry, WAC Dietitian
From the perfect Sunday brunch dish to an easy-to-prep meal for the week ahead, frittata is my favorite go-to breakfast. I remember once when my (soon-to-be) mother-in-law served a gorgeous frittata, packed with colorful spinach, tomatoes and creamy goat cheese in her cast iron skillet. I felt like I was whisked away to some rustic family breakfast in Italy. I was impressed! When I learned that this egg dish was so simple to make, I incorporated it into my recipe rotation. Think of a frittata as a quiche without a crust or a foolproof omelet. The eggs provide protein and fat to help you feel full and satisfied, and it is a sneaky way to add more vegetables to your morning (because let’s be real—who regularly eats vegetables for breakfast?). You can customize the recipe below as much as you like! For example, switch up the vegetables, add some cheese, or up the protein with a little turkey sausage. Looking for more healthy fats? Top your frittata with avocado! There are no rules when it comes to this tasty dish.
Spinach and mushroom frittata
Either enjoy right away or store cut portions of this recipe in the refrigerator. Warm cold portions for 30 seconds in the microwave.
- Preheat the oven to 350º. Heat an oven safe skillet over medium heat on the stove. Add your preferred cooking oil and one cup of mushrooms. Cook until soft. Add two handfuls of spinach and cook until wilted.
- Scramble eight eggs with salt and pepper. Pour on top of your veggie mixture and turn heat to low. If you are using meat, now is the time to add your pre-cooked protein into the pan. Once edges are set, move skillet to oven for 12 minutes until eggs are set.
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—Posted January 17, 2019