Frittatas are the perfect solution when you have a variety of veggies that need to be used up. Have some tomatoes, eggplants, and zucchini that are about to go bad? Make a frittata. Need to use up some asparagus and cauliflower? Can you say frittata? Here is my recipe for a spinach mushroom tomato frittata.
- 2 teaspoons olive oil
- 2 garlic cloves (minced)
- 1 white onion (chopped)
- 4 cups baby spinach leaves (chopped)
- 8 oz button mushrooms (chopped)
- 1/3 cup sun-dried tomatoes (chopped)
- 4 whole eggs
- 4 egg whites
- 1/3 cup milk
- salt + pepper to taste
- 1 tsp. dried basil
- 1/3 cup feta
- Preheat oven to 350 degrees. Heat 2 teaspoons of olive oil in a non-stick pan over medium high heat. Add the onion and garlic and cook for 3-4 minutes until the onion is browned. Add spinach and cook for 1 more minute.
- Whisk together 4 whole eggs, 4 egg whites, and 1/3 cup milk. Add in salt, pepper, and basil.
- Spray a baking dish with non-stick spray. Place spinach, onion, mushrooms, and sun-dried tomatoes in the dish. Pour whisked mixture overtop.
- Bake for 35-40 minutes. Sprinkle with feta cheese and return to the oven for 3-4 minutes. Remove and let cool.
To Note: Turn these into mini-breakfast bite, by making them in a cupcake pan.