This frittata came together in 15 min. with leftovers that I had in the frig from this past week’s dinners. You can add whatever you have on hand. This one has sauteed mushrooms, sweet italian sausage, roasted potatoes, spinach, mozzerella/parmesean grated cheese.
Just layer the ingredients in a round 8-9″ pan (line with parchment so eggs won’t stick) and spray with cooking spray.
I also coat the bottom of the pan with a smear of butter, just because I am really insane (LOL)………….then add your egg mixture, top with cheese (if using, and why wouldn’t you!!!!!) and bake at 375 deg for approx 20-25 minutes until eggs are set.
The sausage was cooked last night for a homemade pizza we made. I sauteed the last of the mushrooms that I also used on the pizza. The potatoes were roasted earlier this week. The spinach we also used on the pizza so I threw this in the mix for an added ‘healthy vitamin boost’. The cheese was sprinkled on top of these layers, then I poured the egg mixture over (5 eggs, a pour of half and half, salt and pepper to taste), sprinkled a bit more cheese on top and popped this in the oven .
With just my husband and I at home, we eat about half of this for breakfast, but it tastes just as good the next day, zapped in the micro for 1 min. 30 sec. It would be great to take on the go to work or on a hike sandwiched between an english muffin or bagel. Perfect hors d’oeuvre if made as individuals in a mini muffin pan. Could also be a nice light dinner with a side salad.
I made one last week with bacon, potatoes, red peppers, mushrooms, cheese, and egg. The possibilities are endless.
So yesterday, I also made homemade english muffin bread because I had leftover buttermilk from having made oven-fried chicken last week for dinner. This will pair perfectly with this morning’s breakfast frittata.
Bon Apetit!
