I had high hopes for this breakfast. Mike is so obsessed with eggs and I’m so not, it’s tough to come up with new egg based breakfasts that we both like. Personally, give me a cranberry walnut muffin and a mug of steaming, milky coffee and I’m in heaven. But nutritionally at least, Mike’s way is far better. So eggs it is, ugh. Since I’ve been on an omelet kick, I decided to try this ingredient blend as a frittata. It was good (although Mike did compare it to egg “cement”…just what I wanted to hear, I’ll tell ya) but it was lacking something. Perhaps bacon? It needed a salty high note…it felt a little flat to me, which is odd with all of the yummy ingredients in there. Thoughts?

Ingredients:
(serves four to six people or two with plenty of leftovers)
2 Tbsp butter
1 tsp chili infused olive oil*
2 small yellow onions, chopped
2 tsp garlic, chopped
1 1/2 cup cremini mushrooms, sliced
2 cup spinach (I used frozen)
6 medium eggs
1/2 cup feta, crumbled
seasoning: kosher salt, black pepper, coriander, italian seasoning

*you can purchase infused oil at your grocery store, make your own or just use plain.

Preheat oven to 350. Melt butter in medium skillet, let brown. Add onions and garlic, cook on medium till they soften/lightly caramelize, toss with a little salt, italian seasoning and coriander. Add mushrooms, toss to combine. While they are cooking, whisk up your eggs and season lightly with salt and pepper. Lightly grease (with more butter or your chili olive oil) medium baking dish. Add spinach to mushroom/onion mixture and let cook for a few more minutes (the spinach will release some liquid so this will let it cook off). Pour mixture into baking dish and spread evenly. Sprinkle crumbled feta across and then pour whisked eggs over. Put in the oven for about 8-10 minutes or until the eggs have set. I put it under the broiler for about 2 minutes just to crisp up the top a bit. Remove from oven, slice and serve with your favorite carb side.

Again, this was good, hearty and pretty healthy but it was lacking something…I say bacon but I’d be curious as to your suggestions!