This month I was assigned to India's blog, A Vegan Obsession. I'm not at all familiar with the vegan lifestyle so it was cool to peruse through her blog and see how she cooks and eats.
I chose her frittata to make, but adapted it to my likings a bit, and used eggs.
Mushroom and Spinach Frittata
adapted from A Vegan Obsession
- 16 oz baby bella mushrooms
- 2 tablespoons butter
- 1/2 a yellow onion, thinly sliced
- 1 clove of garlic, minced
- 2 cups fresh spinach
- 5 eggs
- salt to taste
- sour cream, for topping
Rinse mushrooms to remove dirt. In a large oven-proof skillet, saute mushrooms on high and stir, until water has drained from mushrooms and formed in skillet; drain. Add 2 tablespoons butter and continue to saute and stir. Season with salt and stir.
Reduce to low heat, add onion and garlic and saute for 3-5 minutes.
Add spinach and saute until wilted.
Beat eggs in a bowl; add eggs to skillet. Cover skillet with lid and cook for about 15 minutes, or until eggs are nearly set.
Remove lid and put skillet under the broiler for 2-5 minutes until the top is nicely browned and eggs are set, watching so that it doesn't brown too much.
Slice and serve hot.
Top with sour cream, if desired.
Printable Recipe
This hearty breakfast or brunch is filling and tasty. And if you don't eat it all, just refrigerate and reheat for breakfast before work or school and you've got yourself an easy breakfast.
Check out what the other Group C members brought to the table!!
Linking up here.
Peace, and bacon grease!
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