Vegetable & Goat Cheese Fritatta

I don’t cook most weekday mornings, but I do cook on weekend mornings. The conversation most Saturday & Sunday mornings goes something like this (with variations on the final answer):

Me: “John, what do you want for breakfast?”
John: “I don’t know. What do we have?”
Me: “We have eggs, we have ingredients to make pancakes or waffles or muffins or…”
John: “How about something with eggs. Maybe a fritatta?”

So, this Saturday morning turned into a perfect fritatta morning. We had just received a basket from Greenling on Friday night, so we had lots of veggies to work with (peppers, mushrooms, spinach, etc.). We also had some farm eggs and a few other ingredients, too. So, I whipped up a fritatta, and it was delicious!
Fritatta - cooked
Here’s what we did:

Vegetable & Goat Cheese Fritatta
A Karen original recipe
Serves 2

Ingredients:
2 tsp canola oil
1/4 cup chopped onion
3 crimini mushrooms, sliced
1 cup sliced sweet peppers (bell peppers, etc)
2 cups chopped spinach
salt & pepper, to taste

4 large eggs
1/4 cup skim milk
1 oz goat cheese

Directions:
1. Preheat oven to 400.

Fritatta - ingredients

2. Chop veggies. Heat oil in a 10-inch nonstick skillet, cook onion, mushrooms, and peppers with salt & pepper until soft. Add spinach and cook until wilted.
Fritatta - cooking veggies

3. Crack eggs into a bowl, whisk together with milk. Pour egg mixture into skillet, distributing veggies evenly throughout. Remove skillet from heat.

4. Add blobs of goat cheese to the top of the eggs. Place skillet into the oven for 8-10 minutes, or until eggs are set.

Fritatta - ready for oven

5. Remove from oven, cut into 2 pieces, and serve hot.

Nutritional info:
Calories: 272.9
Total Fat: 17.5 g
Cholesterol: 379.3 mg
Sodium: 311.6 mg
Total Carbs: 11.0 g
Dietary Fiber: 2.8 g
Protein: 18.9 g

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