Who doesn't love to eat breakfast for dinner? It's my favorite thing ever, but I am an egg addict, so that might explain why! I love eggs in every shape and form and could eat them non stop. Sometimes I think that it would be much cheaper if I started to raise my own chickens in the backyard (I'm sure Spikey would have a blast!) and collect eggs. So yes, today's post is about eggs, which are "dressed up" with spinach, mushroom, and blue cheese. Sounds yummy doesn't it? Wait until you see and taste it, this amazing frittata will blow your socks off! All the ingredients I used are "diet friendly" so you don't have to worry about the calories at all. Here is the shopping list:
* 6-7 eggs
* 1 cup baby portabella mushroom (sliced)
* 1 medium onion (sliced)
* 2 cups fresh spinach
* 1/2 cup reduced-fat blue cheese (crumbled)
* 1 tomato
* 1/2 cup fat-free milk
* 2 tbsp flour
* pinch of nutmeg
* 1 tsp curry powder
* salt and pepper
* 1 tbsp butter
Saute onions and mushrooms with a little bit of butter, season with salt, and when they are almost ready, add spinach, and cook it for 1 more minute (just to soften the greens). In a large bowl whisk eggs, milk, flour, and season with salt, pepper, nutmeg, and curry. To assemble the frittata put the mushroom and onion mixture on the bottom of a greased, round baking dish, cover with whisked eggs, sprinkle with blue cheese, and decorate with slices of tomato. Bake at 350F for about 30-35 minutes until eggs are set.
Super fluffy and super delicious! Sprinkle with a fresh chopped parsley and you've got yourself the best breakfast for dinner you could think of! When you take it out of the oven wait for about 5 minutes so everything can cool a little bit and set, and then cut yourself as big piece as you want!
I've created many (and I mean many) variations of this dish with so many different ingredients, but you have to wait for another time to see them. For now enjoy this delicious and healthy spinach/mushroom/blue cheese frittata!