I made this spinach and mushroom frittata for breakfast this morning. It was definitely one of those rare mornings when I felt like making something a weebit fancy (well I usually have protein shake, so yeah… this is fancy).
Frittata is a cross between an omelette and crustless quiche, in case you’re wondering. It’s loaded with all types of fillings, but unlike omelette, frittata is cooked (broiled) in the oven. It’s super duper easy, I promise!
For the fillings, you can use any veggies, meats, cheeses and herbs that you like. Broccoli, potatoes, tomatoes, carrots, basil, chives, parsley, zucchini, sweet potato, chili, asparagus, ground meats, chicken slices, pepperoni, sausage… anything really. You can even add cooked pasta if you want it to be more filling.
Then pour in the beaten egg mixture that has been seasoned with salt and pepper (I used 6 eggs by the way). Sprinkle with grated mozzarella cheese and chopped scallion and let it cook for 2-3 minutes.
Finally, place the whole pan under the broiler. Because I don’t have a cast iron skillet, I just placed my pan like this with the handle sticking out and let the oven door slightly ajar. Broil for about 8 minutes. (excuse my dirty oven! :P)