For Sunday brunch with my family, I made a delicious frittata dish in the oven with shiitake mushrooms, tomatoes, spinach, and a mixture of cheeses.
Vegetable-Four Cheese Frittata
12 eggs (6 whole, 6 whites)
1 cup milk
6 shiitake mushrooms, sliced
8 cherry tomatoes, quartered
1 1/2 cups shredded cheese (I used TJ's Quattro Formaggi blend)
a big handful baby spinach, chopped
Preheat the oven to 325 degrees Fahrenheit.
Beat eggs, milk, and cheese together. Pour into a 9 x13 baking dish and add the tomatoes, mushrooms, and spinach. Stir to combine. Bake for about 50 minutes until puffed through the center. Allow to sit for 5 minutes before serving.
I neglected to take a picture of the finished dish but we had a nice bowl of leftovers.
Not wanting to waste it, I borrowed Mom's #1 trick for Monday's dinner: add chicken broth and make a soup!
I put about half the leftovers into a bowl and added a good amount of broth. Reheating caused the cheese to melt and the eggs to break down a bit more. It was more delicious than the original dish!
I read an article recently (I can't find it right now and I'm so sorry) about homemade soups and healthy people. Studies have shown that those who make and eat homemade soups on a regular basis are thinner and healthier than those who don't or eat canned soups (which have more sodium and calories).
So make and eat your soup, it's good for you! With autumn fast approaching on Monday, what better time to bring out the big pot and whip some up.