8 eggs
optional: 1/2 cup milk (or milk alternative)
salt and pepper
1 tbsp olive oil
1/2 onion, diced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup greens (eg kale, spinach, chard, arugula), roughly chopped
1 tsp thyme
optional: 1/4 cup cheese
1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.
2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.
3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.
4. Add mushooms and sauté for 2 minutes.
5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.
6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.
7. Sprinkle cheese on top, if using.
8. Bake for 20 to 25 minutes, or until eggs are set.
https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata
No comments:
Post a Comment