One of many tasty recipes from the book: Spinach and Mushroom Frittata Serves 4 / Prep time: 5 minutes / Cook time: 20 minutes Gluten-Free / Nut-Free / One-Pan Frittatas are such an easy dinner to prepare, and the leftovers are great for lunch the next day, especially paired with the Go-To Chopped Salad or the Easy Garlic Crostini. This is also a great recipe to use as a base to use up leftovers in the refrigerator. Have some leftover bacon or turkey? A few vegetables? Add it to your frittata. Use an oven-safe pan, such as a cast iron skillet, as this recipe begins on the stovetop and finishes in the oven. Directions: Preheat the oven to 400°F.In a medium bowl, whisk together the eggs, milk, pepper, and salt. Set aside.In a large oven-safe skillet over medium heat, warm the olive oil. Add the mushrooms and sauté until soft, about 3 minutes. Add the spinach and cook until wilted. Sprinkle the shredded cheese into the skillet.Pour the egg mixture into the skillet and let cook undisturbed for 5 minutes.Place the skillet into the oven and bake until the eggs are set, 10 to 12 minutes. Let cool for 2 minutes before slicing and serving. Substitution Tip: Use Gruyère, Cheddar, Swiss, or mozzarella instead of fontina. Addition Tip: Add 1 teaspoon of Italian Herb Seasoning Mix (page 97) to the egg mixture. For meat lovers, add 4 ounces of diced ham along with the mushrooms. Per Serving: Calories: 212; Total fat: 15g; Sodium: 577mg; Carbohydrates: 3g; Fiber: 1g; Sugar: 1g; Protein: 15g Ingredients: 6 eggs ¼ cup milk ½ teaspoon freshly ground black pepper ½ teaspoon salt 1 teaspoon olive oil 1 cup diced mushrooms 2 cups fresh spinach 1 cup shredded fontina cheese
✔ Author(s): Eileen Kelly
✔ Title: Quick and Easy 5-Ingredient Cookbook: 30-Minute Recipes to Get Started in the Kitchen
✔ Rating : 4.4 out of 5 base on (431 reviews)
✔ ISBN-10: 164611907X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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