So, remember when I had this great idea to post the foods I was making/craving while I was pregnant with the twins? Right. I think I got, oh, about three posts in. I promise I ate WAY more than that, but food blogging requires one to remember to take pictures, so I didn’t get very far. C’est la vie.

Anyway. This morning my mom is here helping out since the twins had the flu this weekend. Yes. First flu at two and a half months. Awesome. But this morning they are feeling a bit better, and Ellis actually slept in for once, which means one thing in my world.

Hot. Breakfast.

Today’s fridge contents: Spinach, mushroom, onion, and cheese. Very frittata worthy.

So here’s what was on the menu: Spinach and Mushroom Frittata (gluten-free for those that are interested)

Fritattas are the lazy man’s omelet. Instead of having to worry about flipping, turning, rolling, or tearing, you just throw all your ingredients in an oven-safe skillet, start it on the stove top, and finish it in the oven. The whole process takes about twenty minutes, and it’s as versatile as the contents of your fridge. Eggs. Meat. Cheese. Veggies. Noodles. Whatever you want, really. Since I’m trying to limit the amount of ingredients I use in my cooking (less ingredients, less bowls, less cleanup), I kept this one basic.

Ready?

Spinach and Mushroom Frittata

Stage one: Veggies sautéed, cheese and egg mixture added. Waiting to set.

4 eggs
1 cup milk
1/2 c. onion
1 tbsp. butter
1 c. mushrooms
2 c. spinach
1/3 c. havarti cheese
Salt and Pepper

Prep: Preheat oven to 350 degrees. Chop your onions, cut your mushrooms, shred your cheese.

Method: In an oven-safe pan (remember, you’re going to transfer from stove top to oven in five minutes), saute the onions and mushrooms in the butter. When they are brown, add the spinach, and cook for no more than a minute. There’s no need to totally wilt the spinach – you want it to have some body. Salt and pepper the whole works. After the spinach is done, top with the shredded havarti. (Save a little bit to sprinkle on the top.)

Meanwhile, mix the milk and eggs together. Add salt and pepper to taste. Pour the mixture over the veggies. No need to stir. Let it cook on low temp for 3-5 minutes or so. When it’s mostly set, slide it into the oven.

Final product. One pan, one knife, one bowl. one cutting board. Easy cleanup – yes please.

Bake: 10-15 minutes or until set. Top should just be starting to brown. Top with a little extra cheese, cut into wedges, and serve.

Hot breakfast. Twenty minutes. Bam.

PS – this is usually acceptable lunch and dinner fare as well, as long as there’s a little meat and maybe a few more eggs involved.