- 12 eggs scrambled, use 4 whole eggs and 8 egg whites. season with sea salt & pepper
- 1/2 a can of no salt added black beans, rinsed
- 1 bag baby spinach
- 1 cup sliced mushrooms
- 1 cup halved grape tomatoes
- 1/2 bag Seeds of Change quinoa & brown rice
- 1/2 cup reduced fat Monterey jack cheese
- sea salt & pepper to taste
- pinch of crushed red pepper
Ah, Sunday morning breakfast. It’s a must for any relaxing Sunday, but can take just as long as dinner to prepare for the whole fam. Not so relaxing for the cook. Enter the frittata. You know some of the best recipes come out of desperation. This one is no different. We’re in the middle of a polar vortex, record low temps mean no trip to the grocery store if I can forage in the house
I like to add a starch to my frittatas for more substance. In this recipe we used Seeds of Change quinoa and brown rice. Ah, no extra cooking, score!
Preheat oven to *350
In a large saute pan, saute spinach and mushrooms with a tbls of evoo until spinach is wilted and mushrooms are softened.
slice grape tomatoes in half
brush a large skillet with olive oil to prevent the frittata from sticking.
let the layering begin. first add a layer of the quinoa & brown rice to your skillet. add veggies, beans and cheese topping with the egg mixture. Sprinkle with a pinch of crushed red pepper
Put your frittata in the oven and go hang with the family
30 minutes later your frittata should be done. You want to make sure that the egg in the center is set. This could take up to 45 minutes, just keep an eye on it.
Let the frittata sit for 5 minutes. This will help keep it together when you slice into it. Cut the frittata into pie size slices and serve.
This meal is a one dish wonder that should leave everyone satisfied in the hours to come.