My wife asked me to make her a Frittata. She and a friend (an Olympic swimmer if I do say so – but unfortunately was a member of the 1980 US Olympic team that the USboycotted the Russian hosted Olympics) were coming home from their swim meet. Yes, my wife still competes competitively. She is actually a National champion – she reminded me, a world champion. The night before, I made her a dinner as a pre-race meal. I made her grilled chicken on a rigatoni with a tomato vodka sauce to serve as a protein and carb load for the meet. This brunch was a recovery lunch to designed to build back muscle with the eggs and Cheese prepared in a Frittata. A Frittata is not often used when making eggs. The cooking method of finishing the Frittata in the oven makes it so light and fluffy.
- 9 eggs, (6 whole and 3 whites only)
- 1/4 cup skim milk
- 1 – 2 tbsp canola oil
- Handful of Button Mushrooms
- 1 yellow onion, diced
- 1 tbsp of minced garlic (from a jar in this case)
- 1/2 fresh spinach
- 1/4 cup sharp cheddar cheese
- 1/4 cup mozzarella
- salt and pepper to taste
Add the oil to a skillet and heat on medium high. When the oil is hot, add the onions and begin to soften. Add a touch of salt and pepper. After 3 minutes, add in the mushrooms. Cook for 2 more minutes and add the minced garlic. Now, add in the spinach a little at a time until it wilts.
This will take a few minutes. Pre-heat your oven to 350 degrees. In a separate bowl, combine the eggs and milk in a mixing bowl beat well. Next, pour the egg mixture into the vegetables.
Let the eggs set some and mix a little as you go. Once, the mixture is mostly set, remove from stove top and top with another handful of both cheeses. Put into the oven for 15 minutes. Serve and enjoy!