Breakfast of champignons!
It’s going to be a busy week, but in the best of ways: doing all sorts of interesting things, spending time with friends, and staying on top of work and other commitments. So, I am making breakfast in advance. In the form of a frittata.
This is relative, of course. A frittata is glorified scrambled eggs; put in whatever you like. I like my eggs salty, so in go the sun-dried tomatoes. I am trying to eat more greens, too, and this is a good way to get in some spinach before I’m even fully awake.
But, essentially, for 2 servings:
– 4 eggs
– 1 T milk
– 1-1/2 T Parmesan cheese
– salt and pepper, to taste.
– butter to grease the pan
Not so essentially:
– one cup of mushrooms, chopped
– 1/4 tsp minced garlic
– 2 cups spinach, rinsed and torn into pieces
– 4 sundried tomatoes, cut into strips
– 1/4 cup mozzarella cheese
-1/4-1/2 tsp oregano
If you have any vegetables involved, sautee them in a buttered pan with garlic, starting with those that contain the most water. In my case, mushrooms first.
Meanwhile, combine your eggs, milk, and parmesan with salt and pepper and whip with a fork until frothy. When the mushrooms are cooked, throw in the spinach to wilt
Turn on your broiler. Your stovetop should be heating at medium-low, so that most of the frittata cooks up without the bottom burning. When only the top layer is uncooked (you’ll know if you jiggle the pan handle), sprinkle with mozzarella and oregano. Broil, watching– staring!!– until the top is just beginning to show brown spots. If you look away, it will burn.
Remove from heat, remove from pan. Marvel.
I like frittatas for breakfast, but they make an excellent dinner when combined with a salad and good crusty bread. Enjoy!