Vegetable Frittata

I am a big breakfast person especially on the weekends. Everyday, I have the same thing, my homemade granola with vanilla greek yogurt. It's not by any means glamourous but it tastes good and fills my belly :).

On the weekends, I have great breakfast. It's usually pancakes and bacon or codfish and potatoes. This past weekend, I had pancakes and bacon on Saturday and couldn't figure out what to have for Sunday. I wanted codfish and potatoes but had forgot to buy the fish the day before. For those of you who don't know, codfish needs to be soaked overnight to get rid of the excess salt. So, with no codfish, I decided I would make a frittata.





This is more of a method than an actual recipe because there are no measurements. You can throw whatever you want into the frittata. This one has mushrooms, onions, spinach, cheddar cheese and oregano. I usually just throw in whatever I have at home because I figure as long as there is cheese, it's gonna taste damn good. This is not a difficult thing to make but it does require a little bit of patience. So let's get started.

I forgot to take a picture of what we need but here are the basics:
four eggs
splash of milk
half an onion diced
couple mushrooms diced
handful of fresh spinach chopped
few sprinkles of dried oregano
handful of grated cheese
salt and pepper to taste

Whisk the eggs, milk, cheese, salt, pepper and oregano in a bowl. Set aside.

Sautee the onions, mushrooms and spinach in a pan over medium heat with a tablespoon of olive oil. Season with salt and pepper.

Add the egg mixture to the pan and the turn the heat down to low. Using a spoon, scramble the eggs slightly in the pan.

With the heat still on low, continue to scramble slightly until the egg mixture seems firmish. Using a spatula, make sure the bottom isn't sticking to the pan because it needs to be flipped.

Place a large plate over the pan and flip over the frittata then invert back into the pan to cook the other side. It will only take a minute to cook the other side. This is a bit messy. Don't be messy like me.

Cut the frittata into wedges and serve with bacon and toast.
Enjoy!

Vegetable Frittata

four eggs

splash of milk

half an onion diced

couple mushrooms diced

handful of fresh spinach chopped

few sprinkles of dried oregano

handful of grated cheese

salt and pepper to taste

Instructions

1) Whisk the eggs, milk, cheese, salt, pepper and oregano in a bowl. Set aside.

2) Sautee the onions, mushrooms and spinach in a pan over medium heat with a tablespoon of olive oil. Season with salt and pepper. 

3) Add the egg mixture to the pan and the turn the heat down to low. Using a spoon, scramble the eggs slightly in the pan. 

4) With the heat still on low, continue to scramble slightly until the egg mixture seems firmish. Using a spatula, make sure the bottom isn't sticking to the pan because it needs to be flipped. 

5) Place a large plate over the pan and flip over the frittata then invert back into the pan to cook the other side. It will only take a minute to cook the other side. 

6) Cut the frittata into wedges and serve with bacon and toast.