fitveggielife

Do I have to say more? Eggs, truffle goat cheese, caramelized onion and mushroom? I mean?

Ingredients:

• Olive oil
• 1/2 cup diced potatoes
• Salt and pepper
• 2 tbsp vegan butter, or regular
• 1/2 cup onion, diced
• 3–5 baby portabella mushrooms, diced
• 1–2 tbsp mirin
• 1–2 tbsp soy sauce
• 3 garlic cloves, minced
• 1/4 red bell pepper, diced
• 1/2 jalapeño, minced
• 2 sprigs thyme, leaves only
• 1 cup spinach
• 6–8 eggs, whisked (I used 6)
• Truffle goat cheese (or regular goat cheese, if that’s what you have or cheese of choice)

Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Cook the Potatoes: Heat a drizzle of olive oil in a cast-iron skillet or any oven-safe pan over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until they’re golden and tender. (If your potato cubes are larger, they may take a few extra minutes to soften.) Remove the potatoes from the pan and set aside in a bowl.
3. Caramelize the Onions: Add the butter to the skillet, keeping the heat just below medium. Add the diced onions, stirring occasionally, and cook for about 20 minutes until they’re soft, golden, and starting to caramelize. Take your time here; low and slow is the key to getting that deep, sweet flavor without burning.
4. Sauté the Mushrooms: Add the diced mushrooms to the onions, letting them cook without stirring for about 5 minutes. Then give them a stir and let them cook for another 10 minutes until browned and fragrant.
5. Deglaze the Pan: Pour in the mirin and soy sauce, stirring to scrape up any browned bits from the bottom of the pan. Let the liquid cook off, intensifying the flavors.
6. Add Remaining Vegetables: Add the minced garlic, red bell pepper, jalapeño, and thyme leaves to the pan. Sauté everything together for a few minutes until the veggies are softened and aromatic. Taste and adjust seasoning with salt and pepper as needed. Stir in the potatoes and let them warm through for a minute or two. Finally, add the spinach and cook just until wilted, about 30 seconds. Turn off the heat.
7. Add the Eggs: In a separate bowl, whisk the eggs for a minute until they’re well combined. Pour them over the veggies in the skillet, stirring gently to spread everything out evenly.
8. Add the Goat Cheese: Break off chunks of truffle goat cheese and dot them over the top of the eggs. Be generous—these little bites of creamy, tangy cheese are what make the frittata special.
9. Bake: Transfer the skillet to the oven and bake for 16–18 minutes, or until the edges are set and the center is just barely firm to the touch. The frittata will continue to cook slightly after you take it out, so don’t overdo it.
10. Serve: Let the frittata cool for a minute or two, then slice and enjoy.