teacher by day - chef by night
I love something tasty and hearty for breakfast when I am taking the time to cook something in the morning. (I also love a good sweet treat, but in general I think that I need something savory and hearty to get my day going). These …
It is now that time of year when the weather starts to turn warmer (in theory it should be at least), the days are get longer, we start thinking of shorts, tanks, & swim suits (yikes), and yearn for lighter spring flavors to go along with the lightless of our spring… These muffins fit the ‘light-spring-flavor-bill’ & have no butter: just heart-healthy olive oil!
You are less than a 1/2 hour away from a delicious & healthy breakfast made to please! Use all those fresh veggies you have from the market, or the garden and enjoy a breakfast to thrill.
You can even switch out veggies and meats in this recipe to make this your go-to frittata that you can change your flavors as you and your family want. This was amazing as-is and was the perfect starter (with some garlic bread) to our Mother’s Day celebration this year. Get your fresh ingredients & enjoy breakfast to thrill… oh yeah – this would make a great “Breakfast for Dinner” meal too!
Not much to write – simple, clean, fresh flavors speak for themselves…
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat, stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.