For an easy brunch meal, enjoy this baked egg dish packed with vitamins, minerals and even wheat germ. It tastes great fresh out of the oven or heated up the next day.
2 teaspoons olive oil, divided
1/2 small red onion, sliced (about 3/4 cup)
1 cup sliced mushrooms
3/4 cup frozen chopped spinach, thawed, drained and squeezed
1/4 cup Kretschmer Original Toasted Wheat Germ
1/4 teaspoon salt, divided
Freshly ground black pepper, to taste
4 large eggs
4 egg whites
2 ounces soft goat cheese, broken up into small pieces
1.) Preheat oven to 350° F.
2.) Heat 1 teaspoon olive oil in 10-inch oven-proof nonstick pan over medium-high heat.
3.) Add onion and cook until just softened, 2 to 3 minutes. Add mushrooms and cook another 2 to 3 minutes.
4.) Add spinach and toss for a minute or two to heat through, then remove from heat and allow vegetables to cool slightly. Stir in wheat germ and 1/8 teaspoon salt and pepper to taste.
5.) Meanwhile, beat eggs and egg whites in bowl. Add in cooled spinach and wheat germ mixture, followed by goat cheese, 1/4 teaspoon salt and pepper.
6.) Wipe out pan and return to stove on medium heat, adding remaining 1 teaspoon oil. Once hot, pour in egg mixture. Stir gently with spatula until egg starts to set at bottom, about 1 minute.
7.) Place pan in preheated oven for 10 to 12 minutes or until eggs are cooked through.
8.) Remove pan from oven carefully—handle will be hot. Slide frittata onto plate and serve.