Oven Frittatas

So, I don't know about you guys, but I LOVE breakfast for dinner. I love breakfast anytime, really, but when I'm sort on time (or cash), B4D is the way to go! Anyway, a few weeks ago we were wanting something other than pancakes, and we didn't have enough bread to make french toast, so I decided to try a omlette. And it was hard. Really hard. Dr. Bug's came out okay, but mine turned into a scrambler, because my omlette fell apart. Bummer.

So I wanted to try a fritatta. A frittata is essentially an omlette you don't flip. You cook it then put it in the oven to brown a little. Well, problem is, my skillets are not ovenproof. Bummer x 2.

However, I DO have ramekins! I love these things, but don't get an opportunity to use them often. So I decided, what if I try this IN THE OVEN ALL THE WAY! Crazy, right? Delicious. I meant to take pictures, but I devoured it before I remembered.

Best part? You can throw whatever the heck you want in there. I had potatoes, scallions, mushrooms, and spinach in the house, so that got used. If you have bell peppers, tomatoes, cooked diced ham/turkey/chicken, whatever other veggies you like in eggs...USE THEM!

Here is my version of an Oven Potato and Spinach Fritatta (Serves 2)
Small amount of canola oil
2 medium sized red potatoes, diced (skin on--it's good for you!)
2-3 scallions, chopped small handful of white mushrooms, chopped
small handful of spinach, chopped
4 eggs, beaten cheese (I used cheddar goat cheese my friend Cheryl makes from her milking goats)
1.Preheat oven to 350 degrees. Spray two ramekins with cooking spray.
2. Heat oil in a skillet over medium heat. Throw in the potatoes and onions, cook potatoes until just crisp on the outside.
3. Add mushrooms, cook a minute or two more.
4. Spoon some of this mixture into the ramekins.
5. Add some chopped spinach to each ramekin
6. Add your cheese to your eggs, and mix.
7. Pour egg in equal parts over potato/spinach in ramekins (I actually beat two eggs, mixed in some cheese, added to ramekin, then beat the other two, to make sure it was equal)
8. Put additional potato mixture on the top, if you have some (or if you have room!)
9. Place ramekins on a baking sheet (DO THIS--the eggs puff up and may run over! Mine did!). This is easier if you put the baking sheet in the oven FIRST, then put the ramekins on it.
10. Bake for 20 minutes, until eggs are cooked through. They will puff up.

We just had this with some toast and jam. Nice thick french bread and jam might be nice, or fresh biscuits. Mmmm. Tell me your favorite variation on this if you try it!