Tuesday, November 12, 2013
Portobello mushroom and spinach frittata
I've decided to try to start getting up early and making awesome breakfasts. Today was the first day. It was really yummy and a great way to start the day.
Ingredients
6 eggs (I prefer pastured eggs because they have more nutrition and I love to imagine happy chickens running around a field all day eating bugs)
baby portobello mushrooms
spinach
onions
garlic
cheddar cheese
salt
pepper
butter/lard/oil (you choose)
Tools
cast iron pan
oven
spatula
sharp knife
bowl for whisking
1. Heat pan and melt fat (butter, lard, or oil) to coat surface of cast iron
2. saute onions and garlic until onions are soft
3. saute mushrooms til sweating, then throw in spinach
4. whisk eggs in a separate bowl
5. pour eggs over veggies, stir in with spatula til everything is all mixed in well
6. let the bottom cook
7. transfer the cast iron pan into the broiler.
8. cook until top is cooked well
9. remove from broiler
10. shred some cheese over the top and serve warm
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