Mushrooms and Swiss go together perfectly and when it’s breakfast for dinner, heavenly!
Mushroom Swiss frittata
Preheat oven to 400 and heat 2 TB of olive oil, over medium heat, in an oven safe pan.
- 4 eggs
- 1/4 C milk
- pinch of salt, pepper and nutmeg
- 3 mushrooms, washed and sliced
- 6 grape tomatoes, quartered
- Handful of fresh spinach
- 1/4 tsp minced garlic
- 1/2 C Swiss cheese
Sauté sliced mushroom until soft, about 3-5 mins then add garlic, spinach and tomatoes. Sauté until spinach begins to wilt, stirring occasionally. Meanwhile, in a medium bowl, beat eggs, milk, salt/pepper and nutmeg. Once spinach is wilted, pour eggs over veggies and cook; run your spatula around the edge of skillet, lifting egg mixture so uncooked eggs flow underneath. When eggs are almost set, sprinkle Swiss cheese over the top and place in oven; cook 7-8 minutes until cheese is bubbly and eggs are set.