This week I am sharing some of favorite brunch recipes. I absolutely love brunch and summer weekends seem to just demand them. These recipes don’t demand too much cook and can mostly be prepared ahead to time, which gives you more time to relax, enjoy your weekend and enjoy some extra mimosas with your friends.
This frittata is pretty much perfect if you ask me. It’s easy to make, it can help you clean out your vegetable drawer and it reheats wonderfully. I just used the vegetables I had on hand, but you can add just about anything you want to this frittata. Broccoli, bell peppers, jalapeños or fresh herbs, like basil or chives, would all be great additions.
Easy Vegetable Frittata
- 1 Tablespoons olive oil
- 1 onion, diced
- 1 bunch green onions, chopped
- 2+ cloves garlic, minced
- 6+ large mushrooms, cleaned and sliced
- 1 tomatoes, chopped with seeds removed
- 1 cup baby spinach, roughly torn or chopped
- 1 cup shredded cheese (I used extra sharp cheddar)
- 6 large eggs
- salt and freshly ground black pepper, to taste
- Heat the oven to 375 degrees F. Grease a baking dish (I used a 9 inch pie dish).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté until beginning to brown. Then add the green onions, mushrooms and garlic and cook until mushrooms begin to soften, about 5 minutes. Add tomatoes and spinach. Sauté for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt and pepper.
- In a medium bowl, beat together the eggs, cheese, salt, and pepper.
- Finish cooking in the oven for 25-35 minutes, until the eggs have completely set in the center.