With my work schedule breakfast was never a thing. Aside from Monday through Friday’s morning cups of dark roast that was it. With recent shifts to our schedules, in full work from home mode, I have discovered an additional hour (more if I skip my virtual meeting makeup routine). I wake up and bake bread, brew rose tea, exfoliate. I’m a breakfast babe now. Eggs, bacon, hash browns, chocolate chip pancakes on a Tuesday morning before a 9 am webinar is more a reality than ever before. It feels warm and nurturing, like I’ve been missing this normalcy for so long. Breakfast on a weekday, who’d a thunk it? Here’s one of my go-to Frittata recipes that takes just about 10 morning minutes to make. Leaving just enough time for me to curl my hair before I log back into this new world.
- Eggs (5 medium to large)
- Milk (2 tablespoons)
- Mushrooms (1/3 cup)
- Spinach (1 cup)
- Onion ( 1/3 cup)
- Cilantro ( a few sprigs, for garnish)
- Green Onion (sliced, for garnish)
- Cheddar ( 1/3 cup, shredded)
- Red Pepper Flakes (1 teaspoon)
- Basil ( 1 teaspoon)
- Salt to taste
- Heat a medium skillet with cooking oil.
- Add mushrooms, spinach, and onions to the skillet on low heat.
- While veggies are cooking whisk eggs, milk, basil, red pepper flakes, and a dash of salt.
- When vegetables are cooked, make sure the are even spread out in skillet and pour the egg mixture in the skillet and increase heat to medium.
- Pay close attention and use a spatula to run around edges it cooks to ensure it does not stick. Move the pan around to ensure the eggs are cooking evenly on all sides. Do not stir the eggs.
- After 2 minutes you can turn the heat lower and monitor using the spatula to lift/move the frittata around to avoid burning.
- Once the top of the frittata is no longer wet/runny it is done.
- Spread cheese on top of your hot frittata and garnish with green onion and cilantro.