Friday, March 10, 2017

Vegetable Frittata Recipe

Good morning! I love starting my day with breakfast. Breakfast is a fantastic opportunity to fuel your body. I try to start my day with at least 3 different food groups and include 1-2 servings of fruits or vegetables. It's my personal challenge to start the day with a healthy, nutrient-dense meal.

Mornings can be rushed. So, I like easy breakfast recipes that are tasty. I like making breakfast for dinner or "brinner" too. So, making a "brinner" that reheats well for the next morning is a win-win.

Frittatas are one of my favorite breakfasts. A frittata is an egg dish that combines vegetables, milk, cheese, and sometimes a protein. It's similar to a baked omelette or crustless quiche.

Here’s the recipe for one of my favorite frittatas.

6 large eggs
1/4 cup skim milk
1 teaspoon olive oil
1/2 cup mushrooms, cleaned and sliced
1/2 cup asparagus, cut into quarters
1/4 cup mozzarella cheese
1/8.teaspoon salt
1/8 teaspoon black pepper
Cooking spray

Kitchen Tools:
Mixing bowl
Sauté pan
Oven-safe baking dish (I use my favorite Emile Henry dish. You could also use an oven-safe skillet.)
Kitchen knife
Cutting board
Measuring cups
Measuring spoons

Preheat oven to 400*F.

Pour olive oil into sauté pan. Add mushrooms and salt. Sauté for 10 minutes until mushrooms are tender. Set aside to cool.

Crack eggs into a medium-sized mixing bowl. Whisk eggs until combined, and they become a pale, yellow color. Add milk, 1/8 cup (2 Tablespoons) mozzarella cheese, mushrooms, and black pepper. 

Spray baking dish with non-stick cooking spray. I like to use canola oil spray. Poor egg mixture into the baking dish. Top with asparagus and the remaining cheese. 

Bake the frittata for 15-20 minutes until the center is set. Slice and enjoy!

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