Hubbz and I usually have steel cut oats for breakfast 2-3 times during the work week (I have yogurt on the other 2 days). These options have been great and we thought it would be fun to explore other healthy breakfast alternatives. This veggie frittata was perfect.
The fun thing about frittatas is that you can add any filling you desire. This particular batch featured some of our favorite veggies. By adding a mushroom-spinach mixture to each muffin tin and sprinkling feta cheese on top, it made for a tasty Greek inspired frittata.
Generally, one egg will equal one frittata but since I used so much mushroom-spinach mixture in the tins I ended up with an additional frittata. No complaints here though!
1 tablespoon olive oil
5 Button Mushrooms
1/2 bag of frozen chopped spinach
Fresh cracked black pepper, to taste*
Preheat oven to 350F.
Take frozen spinach out of the freezer. Place half a bag of spinach in a colander and allow to thaw and drain.
Wash and dry mushrooms. Slice and dice mushrooms. Slice scallions on an angle and set aside.
Heat sauté pan on medium heat. Add olive oil, allow to warm one minute, then add diced mushrooms. Sauté mushroom until liquid is released, and evaporated, and mushrooms begin to brown. Squeeze excess water from spinach and add to pan with mushrooms. Sauté for 5 minutes until moisture is evaporated. Remove from heat and toss sliced scallions into mixture. Season with fresh black pepper to taste.
Let mushroom-spinach mixture cool for a few minutes then place one tablespoon of mixture in each muffin tin followed by half to three-quarters of a teaspoon of feta cheese to each tin.
In a bowl, wisk eggs together and season with black pepper. Ladle eggs on top of mushroom-spinach mixture in each tin.
Bake for 10-15 minutes until eggs are completely set.
*I find feta cheese to be salty and flavorful enough and therefore did not add additional salt.