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Monday, February 25, 2013

Spinach, Mushroom, and Tomato Frittata


The Dad's sister and niece were in town this weekend, so we had them over for breakfast on Sunday.  I didn't want to have to wake up at the crack of dawn to start cooking, so I busted out a couple recipes that I could prep the night before.

I've done this frittata several times now.  It's great when I'm wanting to feed a crowd, and not wanting to stand over the stove and stir some sort of scramble.  You can use whatever stir-ins suit your fancy.  All veggies, veggies and meat, any kind of cheese, no cheese, fresh herbs.....you get the idea.  If you are using meat, it will need to be cooked first.  As well as any hardier veggies. 


The best part is, you can prep everything the night before.  Just chop up all your fillings, put them in the dish, cover it and stick it in the fridge.  I put all my eggs in a big jar with the milk and garlic, and shook everyone up.  Then stuck that in the fridge as well.  In the morning, all I had to do was dump the eggs over the veggies, sprinkle on the cheese I already had grated, and stick it in the oven while I drank my coffee.  Easy peasy.

If you're not feedin' an army, just cut your ingredients in half and use a smaller baking dish.

Here's the recipe with my notes:

Spinach, Mushroom, and Tomato Frittata
Printable Recipe
Yield:  8 - 10 servings

Ingredients:

12 eggs
2 C milk
2 C fresh spinach
3 cremini mushrooms, sliced
1 clove garlic, minced
1 C grape or cherry tomatoes, cut in half (a regular tomato, chopped, is fine)
1 1/2 C shredded cheddar (or whatever you've got)
1 tsp salt

Directions:

If baking right away, preheat oven to 400.  
Grease a 9 x 13 baking dish.

Whisk together eggs, milk, garlic and salt.

Layer your spinach, mushrooms, and tomatoes in the bottom of the baking dish.




Pour the egg mixture over the veggies.  



Sprinkle cheese on top.




Bake for an hour, depending on your oven.  My oven at home only needed 50 minutes.  The oven at the Rock Farm takes closer to 90 minutes, but I also use a metal pan when I'm up there.  



Let cool a bit, then cut with a sharp knife to serve.





Aaaand, because I don't do eggs, I had to fill in with food I like.
I made Harvest Potatoes, (also completely assembled the night before), sausage links, cut up oranges, bananas, apples, and mini croissants with butter and homemade raspberry jam.  
Mmmmmm.  

The Dad's sister brought these:





I think I'll go eat another one right now.
Don't be jealous.


5 comments:

  1. I might be a little jealous all the way around. Love these make-ahead breakfast recipes for a crowd. I never know what to make and it is a huge pain to make breakfast manually for a big group.

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  2. Yum. Thanks for that! Gonna make it for dinner!

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  3. Yum. Thanks for that! Gonna make it for dinner!

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  4. That is amazing! I am making it this weekend!!! How can you not do eggs when it looks so yummy!! Oh and the chicken was insanely awesome!! Thanks for always sharing your goods!!

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  5. I love make-ahead recipes that work for family or when company comes, so I am definitely tucking this one away! When we've got company, anymore I try to do all the food in advance, so this is great. It sounds like a perfect menu with the potatoes, sausages and fruit, topped off with Krispy Kremes--omg, I can't even remember the last time I ate a doughnut, and these look very tempting :) I've been sick with a nasty cold, and my appetite is finally starting to come back, so everything looks especially delish!

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