Breakfast time! Well, or it could be lunch time or dinner time, really. A fritatta is an Italian version of an omelet; to me an easier version, because no flipping of the eggs is necessary! Julia Child said to have no fear, just flip the omelet... well, I don't have a housekeeper, so I have a huge fear of making a nasty mess that has to get cleaned up by yours truly.
Vegetable and Goat Cheese Fritatta
- 2 eggs and 1 egg white
- Splash milk
- 1/4 onion, diced
- 5 mushrooms, sliced
- 1/4 tomato, diced
- 1/2 c. frozen spinach
- Pinch crushed red pepper
- 2 oz. goat cheese, crumbled
- olive oil
Crack eggs in small bowl and whisk together with the milk, a pinch of salt, and freshly ground black pepper. Set aside.
Preheat oven to 350 degrees.
Chop all of your vegetables. In a small nonstick skillet, heat a small amount of oil. Add the onions, and allow to sweat for 3-4 minutes. Add the mushrooms and red pepper, allow to cook for 2-3 more minutes before adding the spinach, and finally, the tomatoes. Season with salt and pepper. Pour the egg mixture over the vegetables, making sure that the vegetables are fairly covered. Let the fritatta cook until the edges start to set; until you see a defined edge to the eggs. Crumble the goat cheese over the top.
Put the fritatta in the oven for 10 minutes. It will slide out easily; cut into wedges to serve yourself. If you're hungry, you'll eat the whole thing! Paired with a small salad, this would be a filling dinner.