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.
Ingredients
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
Whisk
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
Instructions
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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