Veggie Breakfast Fritata With Goat Cheese

Veggie Breakfast Fritata With Goat Cheese

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 small tomato finely diced and patted dry
  • 1/2 green bell pepper finely diced
  • 1/4 large yellow onion, finely diced
  • 1 cup fresh spinach
  • 2 cloves minced garlic
  • 9 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 cup goat cheese (log or crumbled)
  • 3 tbsp freshly grated parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp everything but the bagel seasoning (Trader Joes)
  • 1 ripe avocado, skin peeled off and chopped into cubes
  • 10 thin slices of prosciutto (optional)
  • 3 tbsp freshly chopped basil (garnish)

Preheat the oven to 375 degrees. In large oven-safe pan over medium heat, add 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter. Once melted and hot, add the onions, tomatoes and bell peppers, stirring frequently for 5 minutes until veggies begin to soften. Add in the spinach and garlic. Saute’ for 30 seconds until spinach wilts/garlic is fragrant and then turn off the heat.

In a large bowl, whisks the eggs and add the heavy cream, salt, pepper, garlic power and everything but the bagel seasoning. Whisk to incorporate all together.

Add the whisked eggs/cream to your pan in an even layer.

Crumble the goat cheese with your fingers and sprinkle evenly over the eggs.

Add the parmesan cheese evenly over the eggs.

Pop into the oven for 10 minutes until the eggs are set.

Carefully remove your pan from the oven with oven mitts.

Let cool for 5-10 minutes and then garnish with chopped avocado, fresh chopped basil and prosciutto.

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