Don’t you think it should just be breakfast all of the time?
I love eating breakfast for any meal of the day, especially eggs. They are so versatile, and packed with protein, that I think they can be served at any time. Frittatas sound really fancy, but they are basically a crustless quiche. It is healthier and lighter than the buttery (and wonderful) quiche. I like to make frittatas with whatever vegetables are in season. It is also a great way to use up any leftover veggies or meat that you have around.
Frittatas are perfect when you are planning a fancy brunch, because they can feed a crowd, and they are so much better than doing individual eggs too order. The name “frittata just sounds elegant anyway! They are also great when you are meal planning for the week. You can make up a frittata to have in the fridge, and cut a wedge each morning to have at breakfast. I like to heat mine up, and add some hot sauce over the top! There is just something so magical about eggs and hot sauce together. It’s like they were just meant to be. I started loving spicy food in my first pregnancy, and the obsession has only gotten worse. I also think that having a little kick a breakfast is a good way to wake up in the morning!
How to make a perfect Leek, Mushroom, Goat Cheese, and Tomato Frittata
*Make sure the eggs and milk are room temperature, so that they can mix well together
*Use a nonstick skillet! This is very important, because if you don’t, then there is a change the eggs will stick to the pan. You will also want to be sure to use a pan that is safe to go into the oven as well.
*Preheat your oven to 350 before you add the skillet into the oven. You want to make sure it is already hot!
*Rince, drain, and dry the leeks. Leeks generally will have sand or dirt in them, because of how they grow, so you need to make sure to get all of the dirt out.
*I really like using shiitake mushrooms. If you have not tried them yet, use this recipe as an excuse to try something new. They are meaty, and tend to be less watery.
- 10" non-stick skillet
- 4 oz shiitake mushrooms, or any kind you like
- ½ cup leeks cut into ½ inch pieces
- ½ cup tomatoes, chopped; I used cherry tomatoes
- 1 clove garlic, minced
- ½ teaspoons fresh thyme
- 7 eggs
- splash of milk
- about 3oz goat cheese, or however much you like
- fresh basil for topping; optional
- hot sauce for topping; optional
- Preheat oven to 350 degrees
- Whisk the eggs and milk together in a bowl
- Heat the 10" skillet over medium heat with a couple tablespoons of olive oil
- Add leeks with a sprinkle of salt, and cook until they have softened
- Add in the mushrooms and cook until starting to soften, but careful not to soften them too much; add another sprinkle of salt
- Mix in the thyme and garlic and cook until fragrant, only about 30 seconds to a minute, careful not to burn the garlic
- Pour in the egg and milk mixture
- Sprinkle the tomatoes and goat cheese over the top of the eggs
- Bake for about 15-20 minutes, until the middle is set, careful not to overcook, if the sides start to brown too much, remove from the oven
- Slide the frittata out of the pan onto a plate; this is why you want to use a non-stick skillet, otherwise you may have a problem removing the frittata from the pan
- top with torn fresh basil and/or hot sauce; optional