Some of our friends cannot eat dairy (Brenda Sharpmack) and we thought we would do a post for a diary free frittata. We eat this on Saturdays sometimes because it’s super easy to make and only takes about 20 or so minutes. Who wants to wake up on Saturday morning and spend fiveever making breakfast? Not us!

We (and by we I mean Jay) made this the other night for dinner and had homemade biscuits to go with it. Ready to make an egg pizza? (That’s what our sweet little guy calls it.)

Step 1

Gather ingredients. You will need the sleep out of your eyes, fresh eggs from your coop (aren’t they so pretty?), two handfuls of organic spinach, vine ripe tomatoes,  an organic onion, sea salt, black pepper, organic mushrooms, and organic EVOO (extra virgin olive oil). Preheat your oven to 350.

So the teal wall is part of our kitchen. Each room in our house is a different color and I absolutely love it! Color is life.

Now go do a load of laundry that needs to be done and go to step 2.

Step 2

Slice your mushrooms as thin as you want. Jay sliced them and them broke them down more in the pan. Jay used a Gunter Wilhem German steel 10 inch Executive Chef knife to do this.

Step 3

Cut your onion. Jay chose to small dice, but do it however you usually do it (obviously). When I cut onions, I just try to hurry up and get through it, because my eyes always cry. I’ve tried the bread trick and the chewing gum trick, even the standing as far away as possible trick. Nothing works. Maybe I’m just being a big baby….probably huh.

Step 4

Put a tablespoon of EVOO in a pan. Jay doesn’t measure. He just pours a little in to make sure it coats the bottom of the pan.

Step 5

Add your onions.

Step 6

Add your mushrooms. Oh my goodness, it’s starting to smell good in here!

Step 6

Cut your red batatoes. That’s what David calls tomatoes. He gets them and potatoes mixed up. We’ve corrected him numerous times, but it’s just so cute! They are only young for so long. Since he’s our baby, he probably gets away with a little more than Valerie did. Sorry Val Pal!

Step 7

Stir your onions and mushrooms in your pan. Get your beautiful eggs out. Break 10 eggs into a bowl. Keeping an extra trash bowl makes it nice for clean up.

Step 8

Add 1 teaspoon of black pepper.

Step 9

Whisk your eggs and pepper.

Step 10

After stirring your onions and mushrooms again. Add your tommy toes. Stir. Dry that load of laundry and put another in…you know you can wash something. Blankets? Curtains? For those of us that have to work for a living, we have to squeeze it in whenever we can! Can I get an AMEN?

Step 11

Rough chop your spinach. Spinach is so good for you. We try to sneak it in when we can. Lord knows we need to eat healthier.

Step 12

Add your spinach to your pan.

Step 13

Add 1 teaspoon salt to the pan.

Step 14

Add 1/2 teaspoon of pepper to pan.

Step 15

Stir your creation.

Step 16

Add the whisked eggs to your creation. You can stir if you’d like. Jay didn’t.

Step 17

Place in your oven at 350 degrees. We left it in their for 20 minutes. One thing to stress is to know your oven. You know when you cook if you have to turn it, flip it, toss it, whatever. In our oven, we didn’t turn. We just left it alone for 20 minutes. Jay made homemade biscuits and we ate that as well.

So let’s be honest. We like cheese. No, no. We LOVE cheese. We shredded our own on top of the frittata, and drizzled with Sriracha sauce. MMM mmm mmm. Let’s eat!

Brenda Sharpmack, this is dedicated to you, my dear! We are praying for you and your family.

 

Here’s your recipe!

1 tablespoon EVOO, 1 organic onion, 4 organic mushrooms, 2 vine ripe tomatoes,10 fresh eggs from the coop, 1 teaspoon black pepper, two handfuls of spinach, 1 teaspoon salt, 1/2 teaspoon pepper.