Smoked Breakfast Frittata
Fire up your Grilla Grill for every meal! Eggs, Spinach, Mushrooms, Goat Cheese, BACON and more! Pitmaster Shane Draper shows us how to create a king-of-the-jungle breakfast that is healthy, delicious, and cameraman approved.
- 8oz baby spinach
- ¾ cup Portobello mushrooms
- 4 green onions
- ½ red bell pepper
- 8 eggs
- ¼ cup whole milk/heavy cream
- ½ cup shredded cheese
- 1/3 cup goat cheese
- 1 tbsp. Grilla AP Rub
First, empty spinach into a bowl and drizzle with oil or butter. Mix until well broken-down and add mushrooms. Dice green onion, red bell pepper, and any other chosen ingredients and add to spinach-mushroom mix.
In a separate bowl, combine eggs, whole milk/heavy cream, and Grilla AP Rub. Whisk until well blended.
Next, take a cast iron skillet and coat the bottom with a thin layer of olive oil. Pour in egg mixture and combine spinach mix. Once the ingredients have been evenly distributed in the skillet, take balls of goat cheese and evenly spread throughout.
Place pan in the Grilla Grill of your choice at 375 degrees and cook for 45 minutes. Shortly before finished, sprinkle shredded cheese over the frittata. Remove from grill and enjoy this morning deliciousness!