Sunday breakfast is less programmed than the rest of my week and it allows for a little experimentation. Rooting around in the fridge revealed the components for this easy fritatta.
I used:
- 2 Large Egss
- 12 spinach leaves
- 5 grape tomatoes
- 2 large mushrooms
- 2 slices of deli ham
- 1/2 oz. feta cheese crumbles (optional, not pictured)


