Healthy breakfast frittata

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.

Published by Hackingtheworkingmom

Helping moms find joy in chaos. Instagram: @hackingtheworkingmom

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