I once heard someone describe a frittata as an egg pizza and I decided I really like that description. I love making frittata for brunch because it does not take very long to prepare and every time I have made it I get rave reviews. It is also a great way to get rid of leftover veggies and meats. You can easily throw them together and get a great breakfast. If you want to add some meat to this vegetarian frittata, feel free to throw in some cooked bacon bits or sausage.
10 egg whites
5 egg yolks
2 tablespoons extra-virgin olive oil
1 cup baby spinach, stems removed
2 cloves garlic, minced
2 green onions, whites and greens separated, finely chopped
1 ½ cups sliced white mushrooms
Salt & pepper
1 medium Roma tomato, chopped
1 tablespoon chopped fresh cilantro
1/3 cup cubed sharp Cheddar cheese
Preheat broiler to medium-high. Place a rack in the upper third of the oven. In a medium bowl, whisk together the egg yolks and the egg whites until thoroughly combined. Heat an oven safe skillet over medium heat. Heat the olive oil then add the spinach, garlic and the whites of the green onions, stirring occasionally.
Once the spinach begins to wilt, add the mushrooms, stirring occasionally, until the mushrooms are golden brown, about another 2 minutes. Season with salt and pepper. Pour the eggs into the pan then quickly and lightly stir the vegetables into the eggs as it starts to cook to evenly distribute the vegetables. Cook until the bottom is set, about a minute.
Top with tomato, remaining green onions, cilantro and cheese. Broil the frittata until it is golden brown on top and the mixture is set, about 4 minutes.
To serve: slice the frittata and use a spatula to scoop each slice out of the skillet.