Since I do my grocery shopping after work on Mondays, we didn't have much in the house for breakfast on Monday morning. So Sunday afternoon, after dodging the rain by catching a matinee of Everything Must Go, we ran out to our co-op to get something for breakfast. Much to our dismay, there was nothing in their bakery besides cookies. So, we bought some eggs and vegetables to make a quiche of sorts. However, because there is no crust, I guess I should call it frittata. Either way, a delicious breakfast that will last us all week!
7 Eggs (we probably could have used less, but we had 7 left, so we figured we would use them all)
4 ounces Swiss Cheese, shredded
4 ounces Mushrooms, sliced
6 ounces Spinach
Salt and Pepper
Splash of Milk
Heat olive oil over medium heat in a saute pan or wok. Saute the spinach and mushrooms, with a pinch of salt, until the spinach has wilted. Meanwhile, whisk together the eggs, milk, salt, and pepper. Add the sauteed vegetables. Mix in the cheese until well combined. Spray a 9 inch glass pie plate with non-stick cooking spray. Pour the egg mixture into the pie plate and bake at 350 degrees for about 45 minutes-1 hour, or until the egg has set. Allow the frittata to cool and cut into slices.