YAY!!! We've made it through summer break! Today is the first day of school for many of our little ones. Although we're homeschooling at my house, a healthy breakfast is still the first order of business to start our mornings. I put together a really quick and healthy frittata this morning that I'll share with ya'll. For about 3 minutes of prep and 15-18 minutes of cook time you'll have an 'omelette style' crowd pleaser.
Spinach and Parmesan Frittata
(note: just like with an omelette you can change the ingredients to whatever your family prefers :)
Ingredients:
4 eggs (or more)
2 T milk
1/2 cup diced onions
1 clove minced garlic
1 cup chopped spinach
2 T olive oil
2 T parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. In an oven proof skillet, sauté spinach, onions and garlic in olive oil until the onions are translucent and the spinach is wilted. Try not to burn the garlic. In a separate bowl, beat eggs, milk, cheese and salt/pepper together. Most people add the salt and pepper later when cooking eggs but I'm pretty good at eyeballing. Do what works for you. Pour egg mixture into skillet with veggies and stir slightly so that eggs coat bottom of the skillet and everything is well incorporated. Let cook on a medium high heat, without stirring until eggs are about half way set. You should see the edges begin to look cooked. Place the skillet in the oven for 12-15 minutes until frittata is puffy and golden on top. DONT FORGET YOUR OVEN MITT! Remove and let cool for a few minutes. The handle will still be hot so be careful. Slice into four or more servings and Enjoy! :)
(note: just like with an omelette you can change the ingredients to whatever your family prefers :)
Ingredients:
4 eggs (or more)
2 T milk
1/2 cup diced onions
1 clove minced garlic
1 cup chopped spinach
2 T olive oil
2 T parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. In an oven proof skillet, sauté spinach, onions and garlic in olive oil until the onions are translucent and the spinach is wilted. Try not to burn the garlic. In a separate bowl, beat eggs, milk, cheese and salt/pepper together. Most people add the salt and pepper later when cooking eggs but I'm pretty good at eyeballing. Do what works for you. Pour egg mixture into skillet with veggies and stir slightly so that eggs coat bottom of the skillet and everything is well incorporated. Let cook on a medium high heat, without stirring until eggs are about half way set. You should see the edges begin to look cooked. Place the skillet in the oven for 12-15 minutes until frittata is puffy and golden on top. DONT FORGET YOUR OVEN MITT! Remove and let cool for a few minutes. The handle will still be hot so be careful. Slice into four or more servings and Enjoy! :)
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