STUCK AT HOME AND RUNNING OUT OF IDEAS FRITATTA
Simple recipe for tough times.
6 - 8 eggs (really depends on how big your skillet is or what you have left)
Whatever Veggies you have in the fridge. We used:
8oz of mushrooms, sliced
1 red pepper, diced
A handful of spinach
1/2 container of cherry tomatoes, halved
1/2 tsp of salt
Arugula for garnish or to eat with a piece of the frittata.
Preheat oven to 350 degrees
In a bowl whisk eggs and salt together. I whisk a lot to make sure the eggs are super fluffy. I can't be sure this is a thing but I believe that it is so I do it. Set it aside.
Warm the skillet over the stove on medium heat with a touch of olive oil. Throw your veggies on the skillet and saute. My personal preference is to cook the veggies before we put in the oven. Don't over do it, just a minute or two.
Give your eggs one more quick whisk and throw over your veggies.
Pop in the oven for 12 -14 minutes.
Garnish with arugula and/or cherry tomatoes. Really whatever you have in the fridge.