Frittatas are an awesome breakfast option for someone like me who doesn't have time to cook every morning: they can be made in advance and refrigerated, and are easy to heat up. Plus, they can be a fully balanced meal, as well as being delicious. What's not to like?
1 cup cherry tomatoes, halved
2 cups baby spinach
1 large potato, diced
1 cup mushrooms, sliced
1 medium onion, diced
4 cloves garlic, minced
1/4 cup olive oil
5 basil leaves, chopped
~Beat eggs in a mixing bowl, salt and pepper to taste.
~Heat olive oil in the pan over medium heat. Add garlic, potatoes, onions, mushrooms, salt and pepper; cook until potatoes are soft, about 15 minutes.
~Use a slotted spoon to scoop potato mixture to a bowl; leave the oil in skillet.
~Pour beaten eggs into the pan and cook until bottom is golden and edges have begun to set, ~5 minutes.
~Add potato mixture to the pan, sprinkle cherry tomatoes on top. Cook for 2-3 minutes.
~Place baby spinach on top, and cover the pan to wilt. Cook until eggs are completely set.
~Serve in slices.