If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.

Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.

I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.

Spinach Mushroom Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4 servings):

• 12 eggs
• 1 cup mushrooms, washed
• 2 Tablespoons oil
• 1/3 cup milk
• 2 cups spinach
• 2/3 cup shredded cheese(I recommend gouda if you can find it)
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder

Method:

1. Preheat your oven to 350 degrees.
2. Crack all of the eggs into a large bowl and make sure there’s no shells in it.
3. Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
4. Beat the milk, salt, and onion powder into the eggs.
5. Grease a 9-inch baking pan well on the bottom and sides.
6. Pour the egg batter into the pan.
7. Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
8. Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
9. Bake for 50 minutes or until the center has set.
10. Remove from the oven and let cool before cutting.

Fresh mozzarella is something great. It’s just the right amount of creamy and chewy that melts just right. I could eat just about anything with fresh mozzarella and basil on it.

This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.

Sundried tomatoes are perfect for this recipe because they add a lot of flavor without adding any moisture. To make this lower in fat, replace 1 or 2 of the eggs with an appropriate amount of egg whites.

Caprese Omelet

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

• 3 eggs
• 2 Tablespoons chopped sundried tomatoes
• 1/4 cup chopped or shredded fresh mozzarella
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon freshly chopped basil
• Oil for greasing pan

Method:

1. Lightly oil a frying pan over a burner set to medium until the pan is hot.
2. In a bowl, gently whisk together the eggs until they’re beaten.
3. Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
4. Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
5. Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
6. Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
7. Remove from the pan and garnish with freshly chopped basil. Serve hot.

A lot of the best food just isn’t very photogenic. Eggs and melted cheese always taste good without fail, but they don’t come off as pretty on a plate. Still—how could you say no to making anything with melted cheese?

I’m not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything. They also soak up all of the flavors around them so chances are if you don’t like mushrooms you just haven’t made them properly yet. Sautéing them in oil and herbs before adding them to the omelette gives them extra flavor and keeps them from tasting like rubber. 

If you don’t have herbs or want to flavor this differently, you can sauté some garlic and onions or fresh peppers with the mushrooms for something spicy or sweet instead of savory.

Mushroom and Herb Cheese Omelette

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(For 2 servings):

• 3/4 cup mushrooms
• 2 Tablespoons olive oil
• 1/2 Tablespoon dried herbes de Provence
• 1/2 teaspoon salt
• 5 extra large eggs
• 1/2 cup grated sharp cheddar cheese

Method:

1. Heat the oil in a pan over a burner set to medium.
2. Sauté the mushrooms for about 5 minutes until they brown on both sides. Add in the herbs halfway through your cooking.
3. Remove the mushrooms from the heat and season them with the salt. Set them aside in a separate bowl.
4. Crack and beat the eggs together. Return the pan to the burner with a little bit of oil on the bottom to prevent the eggs from sticking.
5. Pour in the beaten eggs and let them cook until the bottom has set.
6. Spread the mushrooms and half of the cheese out over half of the pan of eggs. Carefully with a spatula lift the other half to fold it over the mushroom and cheese.
7. Cover the omelette and let it cook through until the egg has set.
8. Lift the cover and add the remaining cheese on top. Cover again until the cheese has melted.
9. Move to a plate and serve hot.