A simple, low-calorie breakfast dish that uses protein-rich eggs baked with cheese, garlic, tomatoes, peppers, mushrooms and spinach in just 20 minutes. We love this recipe because you get all these ingredients in your grocery and market. This dish can also be eaten for lunch or dinner, just make sure you keep it in a sealed container in your refrigerator until you are ready to serve.
6 large eggs, enough to cover the ingredients
1/3 cup whole milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 thinly sliced tomato
1 small onion
2 cloves garlic, minced
2 cups baby spinach
1 cup button mushrooms (sliced)
1 teaspoon soy sauce
1 teaspoon sugar
2 teaspoons thyme
1 cup shredded cheddar cheese
1 teaspoon butter
1 teaspoon olive oil
1 cast iron skillet or oven-safe pan
Preheat oven to 380°F.
Take your cast iron pan and place it on a medium flame on the stove.
Pour the olive oil into the pan and allow to heat for 30 seconds. Add sliced mushrooms to the heated pan and let cook down on the stove and cook for 4-5 minutes.
Add sugar and soy sauce to mushroom and simmer until mushrooms are golden brown and cooked through.
Add the onion and garlic to the pan and saute for 1-2 minutes or until translucent.
Pile the spinach into the pan with the garlic and onion, and cook, stirring until spinach wilts. Add the remaining salt and thyme to the mixture and cook for 1 minute. Leave the cooked vegetable mixture on the stove to cool.
Crack eggs in a large bowl and whisk together until yolks are well mixed. Add milk, 1/2 teaspoon salt, and 3/4 cup cheese together with the eggs and whisk together.
Pour your egg mixture into the pan with the vegetables. Gently incorporate the egg mixture with the vegetables.
Lay the thinly sliced tomatoes and the remaining cheese over the pan mixture.
Place the skillet into the preheated oven for 8 to 10 minutes.
After 10 minutes, cut a small slit in the centre of the frittata. If the mixture is still runny, bake for another few minutes; if the eggs are set, remove the frittata from the oven.
For a golden crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.