It felt like spring for a minute and I was in love…
I know I have discussed this subject in the past but can we talk about how awesome brunch is? I am not really one of those people who loves brunch because you can get lunch items. I really love brunch because breakfast is awesome and it forces us to slow down for a minute before the work week begins again.
I have told you before that in my house Sunday brunch was/is the norm. Before all the restaurants started serving brunch until 4PM (really though?) my mom would whip up brunch every Sunday for our family. Breakfast on Saturday was your basic cereal or weekday breakfast treat, Sunday was the big show. When I come home to visit I always ask what is for breakfast on Sunday morning and if nothing is planned I make a huge fuss – true story.
When I was young I would wake up to the smell of bacon or potatoes cooking on the stove. That was back when I could sleep in until 2 if you let me. Being an adult with responsibilities and everything I find that I can’t sleep past 9, although it seems the hubby never has trouble sleeping in. JD tends to feel it is his job to make sure I wake up early and take him for a walk and then we can sit on the couch watching TV until it is time to start out day, dogs are so routine driven which is great until it’s a Saturday morning and JD needs to get up at 6:30AM to be walked and have his breakfast.
Anyhow, since I grew up expecting a big breakfast on Sunday mornings I now find myself making a big breakfast on Sunday mornings even if it is just me home. If the hubby is away I find that I will still make a big brunch for myself and sit there wondering why I made so much food. I shrug and say, “it’s tradition”.
I decided to make a frittata after being inspired by a couple of coworkers who made frittatas and brought them in for their own breakfast. Since spring might be around the corner I wanted to go with something light with a slight touch of richness from the goat cheese. I think it was very successful but you can make it and tell me your thoughts.
Ingredients
- 6 Eggs Scrambled
- 1 Tsp. Shallot Diced
- 1/4 Cup Portobello Mushroom Diced
- 1/2 Cup Baby Spinach Chopped
- 4 Cherry Tomatoes Sliced
- 1/4 Cup Goat Cheese Crumbled
- Olive Oil
- Salt and Pepper
Instructions
- Pre-heat oven to 375. Coat an oven proof, non-stick skillet with olive oil and heat. This recipe works well in a 8 inch skillet. Add your shallots to the pan and saute until they get soft. Add your mushrooms and saute for 1-2 minutes until they start to soften. Add your spinach and cook until it starts to wilt. Pour your scrambled eggs over your sautéed veggies and distribute your tomato slices on top, season with salt and pepper. Allow the eggs to cook without stirring. Once the bottom has set you can lift and tilt the skillet to allow the runny egg to distribute and cook evenly. When most of the frittata is set you can sprinkle the top with the goat cheese, place in the oven for 2-4 minutes or until the top is fully set (no runny egg remaining). Remove your skillet from the oven where you can serve it directly from the pan or you can flip the frittata on to a plate.
