breakfast

Here’s a simple dish for any weekend breakfast or brunch. I had a ton of ingredients that needed to be used up so I threw together these mini frittatas. The best part is the onions, the flavor really comes out with the caramelization. Happy eating!

Recipe

• 5 egg whites
• 3 eggs, whole
• 1/2 cup milk of choice
• 1/2 cup spinach, cooked
• 1/2 cup portobellos, cooked
• 1/4 cup red onion, glazed (instructions below)
• 1/4 cup goat cheese
• 1.5 tbsp fresh rosemary, chopped finely
• 1 tbsp balsamic vinegar
• 1.5 tsp grapeseed oil
• 1 tsp olive oil
• pinch of kosher salt + black pepper

Directions:

• Preheat oven to 350 °F
• Sauté spinach and portobellos with olive oil in pan
• Chop red onion and place in pan with balsamic vinegar and grapeseed or olive oil. Cook until onions are caramelized with vinegar
• Whisk egg whites, eggs, and milk together
• Add in rosemary and goat cheese and stir lightly
• Combine vegetables in separate bowl
• Place vegetable mixture in muffin tin, and fill 1/4 of the way up
• Pour egg mixture over vegetables until tins are 3/4 full
• Bake for 20 minutes, or until eggs are set

Yields 12 mini frittatas.