I am still on a roll with the inability to follow a recipe, but it’s working out. This is supposed to be a pressure cooker (instapot) recipe, but I don’t have a dish that fits in mine so I opted for throwing it in the oven at 350 for 30 minutes in a 8”x8” pan.
I ended up a little heavy handed on the salt that I didn’t measure… I swapped the butter for a drizzle of olive oil with the veggies and it worked just as well. Next time, I’ll try the butter for the flavor add.
I am loving this book and it’s been worth buying!
This was a win and something I will definitely make again. The beauty of a recipe like this is you can make it with what you have on hand. My favorite is an added sweet potato or squash. To make it a little fancier, sauté the veggies and add some onion before you bake it!
Note: the recipe below is my rendition and not the exact Instant Loss recipe.
Creamy spinach and goat cheese frittata
- 8 large eggs
- 2 tbs milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbs salted butter or ghee
- 1/2 c chopped baby spinach
- 1/2 c diced white mushroom
- 1/4 c diced tomatoes
- 1/4 c goat cheese
1. Combine eggs, milk, salt and pepper and whisk until frothy.
2. Grease a baking dish or use olive oil. Don’t get something too big as your frittata will be too flat. I used an 8×8” pan. Add the spinach, mushroom, tomatoes and cheese to the pan.
3. Pour in the egg mixture and back at 350 degrees for 30 minutes.