Sometimes it’s nice to have breakfast for dinner. It makes you feel like you’re breaking the rules. This frittata is a perfect “blinner” or “blupper” (or whatever other silly name you’d like to give it). It’s also a sophisticated take on a traditional omelet for breakfast or brunch and pretty enough to serve to guests. The best part — it’s super easy to make and you can change up the ingredients to accommodate whatever veggies you might have at home. This is an asparagus and mushroom version but you can use spinach, tomatoes, peppers, olives, zucchini, or whatever other favorite vegetable you’d like to throw in!
Veggie and "Cheese" Frittata
Ingredients:
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 c. dairy-free, soy-free mozzarella style “cheese” (such as Daiya Mozzarella Style Shreds)
2 tbsp. dairy-free, soy-free “butter” (such as Earth Balance Vegan Buttery Sticks)
2 shallots, minced
8 oz. white button mushrooms, sliced
1 lb. asparagus spears, trimmed and cut into 3/4-in. pieces
Directions:
In a bowl whisk together the eggs, salt, pepper and parsley, and add 1/4 c. “cheese”. Set aside.
In a large non-stick, oven-proof skillet, melt the “butter” over medium heat. Add the shallots and mushrooms and saute until tender (approx. 3-5 minutes).
Add the asparagus to the pan and continue to cook until it is crisp-tender (approx. 3-5 minutes). Stir in the egg mixture.
Cover, reduce the heat to low and cook until the eggs are almost set (approx. 10-12 minutes).
Preheat the broiler.
Sprinkle the frittata with the remaining “cheese” and place the frittata under the broiler. Broil until the top is set and starts to brown (approx. 3 minutes).
To serve, carefully place a large serving plate over the pan, and invert the frittata over the plate.
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