Mushroom Jalapeño Frittata

Bring on the Heat

Summer grilling season means more than just enjoying BBQ for lunch or dinner. I love grilling extra vegetables to have in the fridge to add to meals and breakfast is no exception. What makes this particular egg dish different are the garlic marinated and grilled vegetables. It packs a flavorful punch and will liven up any morning.

Eggs are oh so simple, quick, and easy. I hope you enjoy this fiery frittata recipe!

Jalapeño Mushroom Frittata

2 large eggs
1 large grilled and sliced mushroom, cremini or white button
1 Tbsp of unsalted butter
1 grilled jalapeño spilt in half
1/4 grilled onion
1/2 cup organic spinach

The vegetables were marinated and grilled with this garlic marinade recipe, which gives this frittata a lot of flavor. In a cast iron skillet, bring butter to melt on medium heat. Toss in onions, jalapeños, and spinach. Once the spinach starts wilting, crack in the eggs and reduce the heat to medium low. Place a lid over the skillet to help insulate heat for about 1 minute.

Serve with a toasted buttered Ezekiel English muffin and top with 1/4 of an avocado.

Recipe copyright Sue Liang, 2018


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