Category: | Breakfast |
Yield: | 4 portions |
Nos portion/Portion size: | (About) 2 kg |
Preparation Time | 10 minutes |
Cooking Time | 10 – 12 minutes |
Total time | 22 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
RECIPE | |||
EVOO | ml | 15 ml |
|
Diced Onion | g | 150 g |
|
Sliced Mushrooms | g | 150 g |
|
Spinach | g | 60 g |
|
Sliced Tomato | g | 100 g |
|
eggs | unit | 8 |
|
Feta Cheese Crumble or Caciotta | g | 80 g |
|
Salt & Pepper |
| about |
|
Preheat oven to 450°F, finely dice the onion; thinly slice the mushrooms; chop the spinach and slice the tomatoes.
Heat the EVOO in a large nonstick skillet over medium; sauté diced onion + mushrooms with salt/pep, 2-3 min until soft; add spinach + tomatoes to the skillet and sauté for 1 more minute.
Pour the eggs into the pan, stir with a spatula and cook for 1 minute; top with crumbled Feta cheese or Caciotta and cook frittata in oven for 10-12 minutes until eggs are set
Carefully remove from pan, slice and enjoyed!
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