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Frittata Recipe for a Quick Dinner

After working all day, then going to the gym, the last thing I have time for is an elaborate dinner.  This is easy and doesn’t take any time at all.   Serve it with a green salad and crusty bread. 

Shallot, 1 sliced
Mushrooms,  8 sliced
Roasted Red Peppers, sliced
Spinach, a handful
Havarti Cheese, 1 slice
Parmesan cheesee, 1/3 cup
Feta Cheese, 1/3 cup
Salt and pepper to taste

Crack open 4 Extra Large Organic Eggs into a bowl and whisk.  Add the feta cheese and parmesan, and a little salt and pepper to the eggs and whisk again.

Using a small 9” skillet, sauté the shallot, and mushrooms in olive oil.   When onions are translucent and mushrooms, perspiring, add the peppers.  Cook a few minutes then add the spinach.  Turn heat down and add the eggs until they have covered the entire skillet and most of the ingredients are covered.  Press the ingredients into the liquid mixture and place the havarti cheese on top.  Cover with a lid.  Let cook for a few minutes, then check and take a spatula around the perimeter so the eggs don’t totally stick to the pan.  Run it under the eggs to open any passageways to the skillet for the uncooked eggs.  Put the lid back on and cook for a few more minutes.  Don’t leave unattended.  There is nothing worse than overcooked eggs.  Total cooking time once eggs are in the pan should be no more than 10-15 minutes.  Eggs are done when they are still soft on top, but not runny.

Recipe by
Tricia O’Brien