This recipe can be made with any cheese, vegetables, dried herbs and nuts of your choice. What’s so great about Homemade frittatas is that they are high in protein, it’s a great way to sneak vegetables into the beginning of your day (without really noticing them!), and they taste decadent and filling due to the addition or cheese & nuts which contain satiating fats. It’s also a great bulk cooking option and can be chopped into slices and enjoyed for days – hot or cold – as a healthy breakfast on the go.
Portobello Mushroom & Goat Cheese Frittata (Bulk Cook)
- Serves: 3-4
- 3 tbl Olive oil
- ½ cup Red onion
- 1 tbl Rosemary
- 1 clove Garlic
- ½ tsp Salt & Pepper
- ½ cup Portobello mushroom or any mushroom
- 1 cup Swiss chard or spinach
- 6 ea Eggs
- ¼ cup Milk
- 1 tbs Sunflower Seeds or any seeds
- 2 oz Goat’s cheese or any cheese
Preheat oven to 300. Mince or finely chop garlic and rosemary.
Slice the mushrooms and the Chard into 1 inch thick strips. Chop red onions into small cubes, about ½ inch.
Take a large pan and add heat olive oil to medium heat. The pan is ready to add other ingredients when water sizzles if you flick it on the pan.
Saute red onions, garlic and rosemary in olive oil for 3-4 mins or until onions soften and become translucent.
Add mushrooms, salt and pepper. Saute until mushrooms are slightly cooked and have released their water, around 3-4 mins. Drain off extra water.
Add chard and cook down for 2 minutes, stirring. We want it firm and green.
Whisk or blend the eggs and milk together. Pour egg mixture into pan with veggies.
Place dollops of goat cheese on top and sprinkle top with sunflower seeds.
Bake at 300 degrees for 20-30 minutes. OR reduce heat to very low & cover.
Cool slightly before cutting and serving.
Serve warm or cold. Enjoy with a side of toast or a salad!