Somewhere in our recipe section, I had written about one of my family favourite breakfast dishes - fritata. I am here again to share another fritata recipe which is quick, easy and packed with protein, vitamins, and minerals. I have used reduced fat feta cheese which is lower in calories and fat and contains B vitamins, calcium and phosphorus. A great way to start your day and especially good if you are following a fitness routine. Instead of baking, this one goes straight under the grill or broiler, which makes it much quicker with crispier and golden brown top with melted cheese!
Prep time: 10mins
Cook time: 20mins
6 large eggs
200g fresh baby spinach leaves
150g sliced chestnut mushrooms or any other variety
6-8 baby halved baby plum tomatoes of different colours
20g grated mature cheddar cheese(optional)
30g reduced fat feta cheese
1tsp dried mixed herbs ( dried basil, thyme, oregano, marjoram)
1/4tsp dried chilli flakes
1/4tsp crushed black pepper
sea salt to taste
1/2tbsp olive oil
Turn the grill on to 200 deg C.
Beat eggs in a large bowl with 1/2tsp dried herbs, 1/4tsp crushed black pepper and pinch of salt. Add the grated mature cheddar cheese and mix well(optional).
Heat a heavy bottom, oven proof pan or skillet , add the sliced mushrooms, cook on medium high heat for about 3-4 minutes until it becomes brown and slightly soft. Drizzle olive oil, keep turning intermittently. Now add remaining 1/2tsp dry mixed herbs and stir. Now tip in the spinach and saute on medium high heat for about 2 minutes until the leaves start wilting. Bear in mind we do not want the spinach to be completely wilted. Distribute the veegies evenly around the pan.
Lower heat to medium. Next pour the beaten eggs evenly on top of the veggies, dot the halved baby plum tomatoes all over the egg mixture. Sprinkle crumbled feta cheese evenly on top.
Put the pan under the pre-heated grill at 200 deg C for about 5-10 mins or until the egg is cooked in the middle and has puffed up .
Take it out of the oven, remove the fritata on a plate or serving platter , cut into wedges and serve.
You can prepare this dish in the pan itself by covering with a lid. Cook on low heat till egg sets and then flip the fritata, cook till egg is not runny and base is slightly browned. Flip over on a plate and serve!
Quick, easy 'n' healthy brekkie is ready!
Be mindful of how much salt you add, as both feta and cheddar cheese is salty and that will add on as well.
Dry the washed mushrooms well to avoid it becoming watery whilst sauteing. You may also use a damp paper towel to wipe clean the mushrooms. Never soak or leave mushrooms in water.
Start sauteing the mushroom in a hot pan, this stops the mushroom from releasing water and becoming soggy.
Add salt at the end when sauteing mushrooms, this helps to keep them crisp as salt brings out the moisture thus stopping it from browning them in the pan