About the Recipe
Eggs are so versatile and inexpensive that you can create just about anything. A Frittata is basically the lovechild of a Quiche and an Omelette! And the combinations are endless...you can put leftover veggies in them, diced potatoes, leftover rice, Italians make them from leftover spaghetti, grated scraps of cheese etc. Use your imagination, be creative and enjoy!
Ingredients
1 small red onion, finely chopped
1 cup cremini mushrooms, finely sliced
1 garlic clove, minced
2 cups baby spinach
5 medium eggs, beaten
1/4 cup parmesan cheese, grated
salt & pepper to taste
Preparation
Spray a medium sized non-stick frying pan with cooking spray and place over medium heat. Stir-fry the onion and mushrooms for about 8 minutes until softened. Then add the garlic, splash a little water and swirl around to make everything fragrant.
Add the spinach and allow it to wilt, season with a little salt and pepper.
Pour the eggs over the spinach mixture. Simmer gently over low heat for 10 minutes util the eggs set on the bottom, but runny on top, sprinkle with parmesan cheese. Finish under the broil (toaster oven comes in handy here) for 5 minutes or until the eggs are cooked on top. Keep a watchful eye not to burn.
This goes great with a fresh side salad or cup of vegetable soup if having for lunch or dinner.