We all know breakfast is the most important meal of the day, but it can also be the busiest time of day. When I have to be up extra early, I’ll prepare breakfast the night before so it’s ready for me to microwave and eat in the morning. This frittata recipe is easy to make, and can be made ahead of time for breakfasts throughout the week. Leftovers can also be frozen for later on.
Sundried Tomato, Mushroom, Spinach, and Goat Cheese Frittata
- 8 oz. sliced mushrooms
- 3 oz. sundried tomatoes
- 6 oz. spinach
- 12 eggs
- 5 Tbls. Nutritional yeast (optional)
- ¼ tsp. pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ cup crumbled goat cheese
- Preheat oven to 375°F. Spray an 9×11 baking dish with cooking spray
- Spray a sauté pan with cooking spray and mushrooms. Cook until soft, about 3-4 minutes. Add chopped spinach to the sauté pan and cook until wilted. Spread sautéed vegetables, along with sundried tomatoes, evenly on the bottom of the baking dish.
- Crack eggs into a large bowel. Add nutritional yeast, pepper, basil, and oregano. Whisk until combined. Pour evenly over vegetables.
- Crumble goat cheese on top of dish.
- Bake for 30 minute and slice into 6 pieces. Serve immediately. If freezing, wait until cool, wrap in plastic wrap, and place in the freezer.
Serving Size: 1 slice (1/6 of recipe)
248 calories, 13,5g fat, 4g saturated fat, 3g fiber, 20g protein, 77% vitamin A, 15% vitamin C, 15% calcium, 22% iron, 112% thiamin, 48% niacin, 42% folate, 98% riboflavin, 80% vitamin B6, 21% vitamin B12