This is quick meal that could work any time of the day. I made it for breakfast today because we’re in Harbor Springs enjoying the snow. I have the day off work, I don’t usually make a “real meal” for breakfast on workdays.
I used egg beaters in place of regular eggs to make this a bit healthier. If you used real eggs, you could substitute with 10 eggs.
This is a great way to use up left over rice. Left over pasta or baked potatoes (sliced or diced
16 oz. Carton of egg substitute
1 onion, diced
1 small bell pepper, diced
1 clove of garlic, finely chopped
4 oz. Mushrooms, diced
1 cup finely chopped spinach
1 medium tomato, diced
2 cups rice
1/2 teaspoon salt
1 teaspoon dill
4 oz. Shredded mozzarella cheese
Preheat oven to 350 degrees F.
Sauté onion, bell pepper, garlic, mushrooms, spinach in large nonstick saute pan over medium high heat. When vegetables begin to soften, add tomato and saute for another minute, mix in rice, dill and salt. Pour eggs over vegetable/rice mixture. Top with shredded cheese.
Transfer pan to oven, cook for 15 to 20 minutes until egg mixture is firm.
Remove from oven, allow to cool for 3 to 4 minutes. Gently slide spatula around the edge of pan, then slide frittata out of pan and onto large plate.
So, Craig might not be on board with this meatless Monday thing. He insisted on pork breakfast sausage with his meatless frittata. After this healthy (or not) breakast, we went out to enjoy what we hope will be one of the last days of winter in Northern Michigan.