Spinach and Mushroom Frittata

Sunday morning breakfast

Today we are doing for a long bike ride so I decided to make a frittata for breakfast so we have some extra energy to climb hills. When my kids were younger I would make this in a mini muffin pan and call them “mini frittatas,” and they were a very big hit with the kids and a great way to get a lot of vegetables in them. As muffin pans are really frustrating to clean, I now make this in a regular skillet and everyone in my house still loves it (although it is not nearly as “cute” anymore). Today I made this my standard way with spinach, mushrooms, veggie sausage and cheddar, but sometimes I add different vegetables or different types of cheese, it just depends on what is in the fridge at the time.

Frittata with fresh strawberries and whole wheat toast

Spinach and Mushroom Frittata

Ingredients: 
I don’t really measure so this is an approximation. Serves 4

• 1/4 cup chopped sweet onion (about a quarter of an onion)
• 12 oz bag of fresh spinach
• 2 large mushrooms
• 2 pieces of breakfast sausage (today I used Morningstar Farms breakfast sausage patties, other times I use a chicken sausage or turkey sausage).
• 1/2 cup of shredded cheddar cheese 
• 6 eggs (or 8 if you have more than 4 people or like bigger servings)
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• salt and pepper to taste

Procedure:

  1. Pre-heat oven to 350 degrees. Put a medium-sized oven-proof skillet in oven to heat up.
  2. Finely chop the onion.
  3. Chop mushrooms.
  4. Microwave the spinach for one minute. Squeeze out water and chop.
  5. Sauté the onions and mushrooms in a little bit of olive oil. Cook the sausage and then chop.
  6. Whisk the eggs in a large bowl. Add dill, oregano and thyme. Add salt and pepper to taste. Add cheese. Add cooked vegetables and sausage. Stir well.
  7. Remove skillet from oven and spray with cooking spray.
  8. Pour mixture into the hot and lightly greased skillet. Cook in pre-heated oven (350 degrees) for 15 or 20 min, depending on amount of eggs and oven.
  9. Enjoy! Leftovers make for a quick breakfast or lunch the next day.
View from the top of today’s bike ride climb.