I like to make veggie frittata, these are quick and tasty, perfect anytime of the day or night, and can be made with what ever is on hand.
Mix is all up in one bowl, and baked in an oven safe skillet, I like to use cast iron skillets for these.
Set the oven @ 400 degrees.
And prep you oven safe skillet with a coating of oil.
In a medium sized mixing bowl, add
5 beaten whole eggs
a couple of handfuls of fresh spinach 1/2 cup diced white onions
1/2 cup sliced mushrooms
2 sliced Roma tomatoes.
1 tsp ground sage
Dash of salt and pepper
1 cup parmesan cheese, set half aside to top the frittata with.
slowly pour the egg and veggie mix into your oven safe skillet.
Sprinkled the top with parmesan cheese and baked it in the oven @ 400 degrees until set and the cheese is a light golden brown.
Ovens vary in temp, but it should be ready in about 20 minutes, check to make sure the egg is fully cooked.
Let it sit for 8 minutes before slicing and serving.