Here is a tasty breakfast that is quick, healthy, and very easy to make. There is no flipping required, and once the ingredients are in the pan, there’s no stirring or mixing. Now THAT’S easy.
3 large eggs
splash of milk
salt and pepper
a handful of washed baby spinach
1/2 a shallot, diced
2 sprigs of thyme, plus extra for garnish (optional)
2 tbsp grated mozzarella
1 1/2tbsp ricotta
1 tsp grated Parmesan
1 tsp butter
In a small bowl, crack the eggs, add ricotta, and a splash of milk. Using a small whisk or a fork, whisk together the milk, ricotta, and eggs. Add the spinach, shallot, 1/2 the mozzarella, thyme, salt and pepper. Give the mixture a bit of a stir so that all ingredients are coated in egg.
In a small frying pan over medium heat, melt the butter. Once completely melted, make sure the inside of the pan and its sides are evenly coated in butter. Let it bubble for a moment.
Immediately pour the egg and spinach mixture into the pan. Occasionally, use a heat-safe rubber scraper to get under the edges of the frittata. While doing so, tilt the frying pan slightly; this will get rid of some of the runny egg that sits on top, and help to ensure that the bottom won’t burn or stick.
Once the egg starts to solidify, add the rest of the mozzarella and the Parmesan. Lower heat, and cover with a lid for 1 minute.
Transfer to a plate with the help of the rubber scraper. Add some more cracked pepper, garnish with extra thyme if desired, and serve with toast and your favourite breakfast sides, like fruit, bacon, or potatoes.