Now that I’m used to cooking for myself, I’ve grown to appreciate any recipe that lets me cook once, then eat many times throughout the week. The initial time it takes to prepare something like a roast or a huge pot of yassa poulet (recipe coming soon) is well worth it if it means I can eat with no work for the rest of the week. Since breakfast is the most important meal of the day, I appreciate a breakfast dish that I can stretch the same way. Frittata is a great way to use up leftover vegetables you may have sitting around, and it reheats well for breakfast or snacks a few days after cooking.
I used mushrooms, spinach, red onion, and chevre (creamy goat cheese) in my frittata, but you can mix it up. Make it paleo/dairy-free by taking out the cheese, or add hot Italian sausage for a kick!
Vegetable Frittata – Serves 4
4 oz. cremini mushrooms, thinly sliced
1/2 one red onion, diced
1 cup packed spinach, chopped
2 oz. chevre
1 tablespoon coconut oil or butter
freshly ground black pepper
Preheat the oven to 350 degrees. In an oven-safe skillet (cast iron works well), heat 1/2 tablespoon of oil or butter over medium heat. Sautee mushrooms, onion, and spinach for about three minutes or until they have softened. Remove the vegetables from the skillet and set aside.
Whisk eggs in a medium-sized mixing bowl, then mix in vegetables. Heat another 1/2 tablespoon of oil or butter in the skillet over medium-low heat. Pour the egg and vegetable mixture into the skillet, then crumble pieces of chevre throughout the frittata. Cook on the stovetop for 4-5 minutes.
Move the skillet to the preheated oven and bake for 10-12 minutes. The finished frittata will be firm but will spring back when pressed with the back of a fork. Sprinkle black pepper on top and serve.
Source: adapted from Make It Paleo by Bill Staley and Hayley Mason