Since we purchased chickens and they have started laying, we always seem to have an abundance of eggs in the house. In the past two days I have brought in 10 eggs from the coup. Now how can 2 people eat up some of those eggs? So once a week we have started having some type of breakfast for dinner...usually a quiche. Today I thought I would try a frittata. This one skips the step of putting the pan in the oven to bake and finish off the eggs. The herbs smell delicious as it is cooking up. I served it with some bacon and a fruit cup I made from all the frozen fruit in my freezer.
2 t. olive oil
1/2 c. chopped onions
1 t. minced garlic
1# sliced mushrooms
1/2 t. dried basil
1/4 t. dried thyme
2 c. fresh spinach leaves
8 eggs
1/2 c. Parmesan cheese
Heat oil in a 10 inch skillet. Add mushrooms, garlic, and onion. Cook for 7 minutes. Add spinach and cook until wilted. Beat eggs and pour over mushroom mixture in pan. Sprinkle parmesan cheese on top. Cover with a tight fitting lid and cook on medium to low for 12 minutes. Slice and serve.
2 t. olive oil
1/2 c. chopped onions
1 t. minced garlic
1# sliced mushrooms
1/2 t. dried basil
1/4 t. dried thyme
2 c. fresh spinach leaves
8 eggs
1/2 c. Parmesan cheese
Heat oil in a 10 inch skillet. Add mushrooms, garlic, and onion. Cook for 7 minutes. Add spinach and cook until wilted. Beat eggs and pour over mushroom mixture in pan. Sprinkle parmesan cheese on top. Cover with a tight fitting lid and cook on medium to low for 12 minutes. Slice and serve.
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