Here is a recipe for eggs benedict frittata.
Ingredients:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 cup diced salmon ( optional)
- 2 tablespoons diced green onions
- 1/2 cup chopped baby spinach
- 1/2 cup hollandaise sauce (store-bought or homemade)
- 2 English muffins, split and toasted
Instructions:
- Preheat your oven to 375°F.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Melt the butter in a large oven-safe skillet over medium heat. Add the diced salmon and cook for 2-3 minutes, or until lightly browned.
- Add the diced green onions and chopped spinach to the skillet and cook for 1-2 minutes, or until the spinach is wilted.
- Pour the egg mixture over the vegetables and salmon in the skillet, stirring gently to distribute the ingredients evenly.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
- Remove the skillet from the oven and let it cool for a few minutes. Spoon the hollandaise sauce over the top of the frittata and serve with the toasted English muffins.
This eggs benedict frittata is a delicious and easy brunch recipe that combines the flavours of classic eggs benedict with a frittata. Enjoy!