Serves: 3-4
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
Ingredients
SAUTE
- 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
EGG BLEND
- 6 ea Eggs
- ¼ cup Milk
TOPPINGS
- 1 tbs Sunflower Seeds or any seeds
- 2 oz Goat’s cheese or any cheese
Directions
- 1)
Preheat oven to 300. Mince or finely chop garlic and rosemary.
- 2)
Slice the mushrooms and the Chard into 1 inch thick strips. Chop red onions into small cubes, about ½ inch.
- 3)
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.
- 4)
Saute red onions, garlic and rosemary in olive oil for 3-4 mins or until onions soften and become translucent.
- 5)
Add mushrooms, salt and pepper. Saute until mushrooms are slightly cooked and have released their water, around 3-4 mins. Drain off extra water.
- 6)
Add chard and cook down for 2 minutes, stirring. We want it firm and green.
- 7)
Whisk or blend the eggs and milk together. Pour egg mixture into pan with veggies.
- 8)
Place dollops of goat cheese on top and sprinkle top with sunflower seeds.
- 9)
Bake at 300 degrees for 20-30 minutes. OR reduce heat to very low & cover.
- 10)
Cool slightly before cutting and serving.
- 11)
Serve warm or cold. Enjoy with a side of toast or a salad!
