Vegetable frittata

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Ingredients

8 eggs
1/8 cup diced portobello mushrooms
1/4 cup cooked spinach
3 tablespoons Gorgonzola
1/4 cup sliced Spanish onions
1/8 cup 2% milk

Directions

In a pan with olive oil lightly cook the onions and mushrooms. Once soft add the spinach mix and remove from heat. Mix eggs in a bowl with milk and then add all the cooked ingredients into the bowl. Oil a deep baking dish and add the egg contents. Add dollops of gorgonzola and bake at 300 for about 15-20minutes. To check doneness stick the frittata with toothpick. The stick should be removed and not have any uncooked eggs on it.

TIP

It’s a great way to mix leftovers from a weekend bbq into a ”new” dish. Can be eaten cold so if there’s no microwave … or you’re like me and you just hate putting food in the microwave then this is ideal. It can also be served in a sandwich with Italian ham, honey mustard sliced tomato and hot sauce!