Hope you all had a fabulous weekend! I've been fairly busy over the last week, but I'm back again to share a super easy breakfast/brunch recipe with you.
I may just be a complete weirdo, but does anyone else out there despise pie crust? I really don't care for it, whether it's in a sweet apple pie, a savory chicken pot pie, or in a quiche. I just don't like it. And I look at my pie crust disgust as a good thing- skipping out on the pie crust cuts calories and fat. Win.
Frittatas are the crustless quiche. They rock my world. Oh, and did I mention that they're a great portable breakfast option?
The possibilities are endless here. Just toss together your favorite breakfast ingredients and you have a winner!
Mini Spinach and Mushroom Frittatas
1 large white or yellow onion
1 cup fresh mushrooms, diced
1 cup fresh spinach, trimmed and chopped
8 whole eggs
1/2 cup soy milk (any milk will work)
2 heaping tablespoons cheese (or nutritional yeast)
3/4 teaspoon sea salt
Preheat the oven to 375 degrees. In a large skillet or pan over medium heat, cook the onions and mushrooms until they begin to brown (either use cooking spray or a drizzle of olive oil so the veggies don’t stick).
Once the veggies are browned, add the spinach and continue to cook until it begins to wilt.
In a separate dish, whisk together the eggs, milk, and salt. Make sure the eggs are thoroughly beaten. Add the cheese and mix well.
Grease the muffin pan with cooking spray and pour the egg mixture into the muffin cavities. Fill to about 3/4 full – to avoid overflowing.
Bake for about 20 minutes or until the egg is set and the tops begin to brown. Tip: they are done when the frittatas don’t jiggle when you shake the pan.
Let the frittatas cool in the pan for a few minutes. Use a butter knife to loosen the frittatas from the pan. Serve immediately or let cool completely and refrigerate or freeze.
Recipe adapted from The Daily Garnish.