3 Cheese Frittata

Frittata Recipe for Soft Food Diet

3 Cheese Frittata. Here’s another breakfast idea for those who can only eat soft foods. And just so you know … I’m right there with you as I’m still recovering from my oral surgery.

This 3 Cheese Frittata can be made in advance and stored in the refrigerator for a few days. What makes this the perfect breakfast meal is it’s great for those mornings when you’re in a rush and don’t have time to cook. All you have to do is cut out a triangle or two and reheat in the oven or in the microwave.

So grab the ingredients below and whip up this 3 Cheese Frittata today. You can thank me later 🙂

3 Cheese Frittata
Makes 4 Servings

INGREDIENTS
8 eggs
¼ cup milk
1 tablespoon Butter or Cooking Oil
1 Garlic Clove, minced
6-8 Cremini Mushrooms, chopped
½ c chopped fresh Parsley
½ c Parmesan cheese, grated (divided)
½ c Pepper Jack cheese, grated (divided)
½ c Mozzarella cheese, grated (divided)
1 c chopped Spinach
1 c diced cooked Potato
Pinch of Salt and Ground Black Pepper
Pinch Red Pepper Flakes for an extra bite

DIRECTIONS
Preheat oven to 375 degrees.

Beat the eggs and milk in a medium bowl. Stir in the parsley, half of the cheeses, and salt and pepper.

Heat a large nonstick, oven-safe skillet over medium and spray with cooking oil or melt the butter. Add the mushrooms and garlic and saute until tender, 5 minutes. Add the potato and spinach, and saute until the spinach wilts, 1 more minute. Add the egg mixture and cook until the bottom is set but the top is still a tad runny.

Add the remaining cheeses to the top, a couple twists of fresh black pepper, and sprinkle with some red pepper flakes if you want that extra bite. Transfer the skillet to the oven and cook until the top is set – about 13 minutes.

Viola – pure 3 Cheese Frittata yumminess