Yet Another Use for Egg Beaters that Tastes Delicious!
Before you jump on me about cholesterol and the myths behind eggs being a source of bad cholesterol…hear me out… I like egg beaters. I love the taste, love the way you don’t have to beat them, just shake, measure, pour, done! I also love omelets, but have never tried making a frittata before. Well, this weekend, I was given inspiration from everyone on Foodgawker and Tastespotting with their lovely pictures of frittatas to make my first frittata, a greek-style one!The recipe I modified was from Not Derby Pie where I got the basics of proportions and technique, but modified it to our liking…so, thanks Not Derby Pie for the technique, it worked wonderfully!
- 2 cups Egg Beaters with Yolk (ended up being 8 egg equivalent, oops, but worked)
- 1 1/2 cups Fresh Spinach
- ~1/4 cup Mushroom (sliced, your choice, either baby bella or button)
- 1/3 cup Feta Cheese (good quality preferably, little is worse than bad feta in my book…)
- 2 tbsp Skim Milk
- 1/2 Roma Tomato
- 1 Garlic Clove, minced
- Olive Oil (for coating pan)
You’ll need an oven safe pan up to 400F. We thought we used one…we found out the hard way that we didn’t (thank God it’s salvageable though)!
Preheat your oven to 400F and be sure to move the rack to near the top of the oven. Lightly grease the pan with olive oil to prevent your frittata from sticking to the pan, you could probably get away with ~1 tbsp, maybe a bit less.
Thinly slice up the mushrooms, dice the tomato, mince the garlic, and coarsely chop up the spinach. Mix all of the ingredients together and put into pan and place on the stove on medium until mixture is lightly browned on the bottom…
While cooking, slice through top of mixture to ensure it cooks through evenly…
When browned on the bottom, place pan on top rack of your oven that is preheated to 400F. Cook until eggs are fluffy and cooked. Not Derby Pie says it took them 7-10 minutes. It took us more like 12-13 minutes, this is likely due to having more egg in the pan combined with the pan being pretty deep.
Let sit for a few minutes (~5-10 min at least) to let cool before cutting…perfect time to take pictures!
Cut and serve…we made it into 4 servings.
Serve with you choice of condiments (or none), I like to top with dried red pepper flakes. We didn’t need anything else for breakfast, but it would go nicely with hashbrowned potatoes.
Nutrition (1/4 recipe):
- 119 cal
- 6 g fat
- 4 g carb
- 15 g protein
See…you can do something that looks (and tastes) great with Egg Beaters! Plus, the leftovers reheat fantastically! I had another slice for lunch the next day…