Frittatas are essentially similar to making an omelet without having to unstably flip eggs while attempting to keep all the stuffed fixings inside. So essentially a tranquil omelet without the cuss words originating from the kitchen. In any event that is the means by which it goes at my home 😆
Frittatas are made with eggs and whatever veggies or cheeses you need to include. A few plans call for milk, this formula does not. Quiches are made with substantial cream and have to a greater degree a custard surface. There is likewise a pie outside layer engaged with making quiche, except if you go for a crustless quiche choice.
- 4 Tablespoons Avocado Oil, (divided)
- 12 ounces Cremini Mushrooms, (sliced)
- 2 Cups Baby Spinach, (packed)
- 6 Large Eggs
- 3/4 Cup Shredded Cheese Blend (mozzarella, monterey jack, cheddar), - divided
- Pinch Salt/Pepper
Instructions
- Preheat oven to 400ºF
- Heat 3 Tbs oil in 10 inch cast iron (or oven safe) skillet over medium/high heat. Add the sliced mushrooms and sauté until almost tender. Add the baby spinach and sauté 1 more minute. Remove mushrooms and spinach from pan, set aside. Reduce heat to medium.
- Mix eggs, 1/2 cup cheese, salt and pepper. Add 1 Tbs oil to pan, coating the bottom and sides. Pour egg mixture into pan. Add the mushrooms and spinach on top of eggs in an even layer. Cook on the stovetop for 3-4 minutes or until sides begin to set.
- Top with remaining cheese then transfer to oven. Bake 4-5 minutes or until middle is almost set. Then broil on high for 2 minutes until top is light golden brown.
- Remove from oven (don't forget your oven mitt!) Allow frittata to cool 5-10 minutes before slicing and serving. Sprinkle with freshly chopped parsley and salt/pepper to taste.
Read more our recipe VEGAN SHEPHERD’S PIE #vegan #vegetarian #soup #breakfast #lunch
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