Veggie-Loaded Frittata & Parfait Board Brunch
Ingredients
- 8 eggs
- 1 white onion
- 2 cups spinach
- 1 8-ounce container mushrooms
- 1/2 cup cherry tomatoes
- Salt & pepper
- 1 tsp garlic powder
- 1/4 cup feta
Preparation
Dice the onion.
Heat an oven-safe skillet over medium heat.
Add olive oil and the diced onion. Sauté for a few minutes.
Add cherry tomatoes and mushrooms. Sauté until the mushrooms are almost cooked (about 5 minutes).
Incorporate the spinach and cook for another minute.
Preheat the oven to 400°F (200°C).
In a large bowl, whisk the eggs. Add salt, pepper, and garlic powder. Mix well.
Pour the whisked eggs onto the sautéed vegetables and gently combine.
Cook the mixture on the stovetop for 5 minutes.
Transfer the skillet to the preheated oven and cook for another 6-7 minutes, or until the center of the frittata is set.
Remove from the oven and let the frittata cool for 10 minutes on the stove (it will continue to cook slightly).
Serve and enjoy!