Preheat Oven to 375 degrees

Prepare Veggies

• Wash and chop mushrooms, onions, and peppers.
• Chiffonade cut your spinach into thin ribbons.
• Chop sun dried tomatoes.

Prepare Eggs

• Add 6 eggs or 1 cup of egg whites to a blender.

  Add 1/4 cup of light cream, plus a pinch of salt and pepper.
• Blend on high until thoroughly mixed.
• Set aside.

Cooking Peppers and Onions

• Place a medium skillet over medium-high heat. Once hot, add a tablespoon of oil.
• When the oil shimmers, add the onions and peppers. Stir or toss the veggies to coat in oil.

  Let them sear for 3-4 minutes without stirring.

  Once the peppers and onions start to char, turn down the heat to medium and give them another stir.

  Let them continue to cook for another 4-5 minutes until peppers are soft and the onions are translucent.

  Keep the peppers on low heat until ready to serve.

Cooking Mushrooms

• Place a large, non-stick, oven safe skillet over medium heat. Once hot, add a tablespoon of oil.
• When the oil shimmers, add the mushrooms. Stir or toss them to coat in oil.

  Let them cook for about 4-5 minutes, allowing the mushrooms to release their water, shrink, and begin to brown. Stir occasionally. We should have about 1 cup of cooked mushrooms left.

Making the Frittata

• Spread the mushrooms out to cover bottom of the same oven safe skillet.

  Add sun dried tomatoes, goat cheese, and finally spinach ribbons so that each part of the frittata has about the same amount.
• Gently pour the egg mixture into the skillet, careful not to move too many pieces around.
• Cook for about 5 minutes, until the edges start to brown and top is slightly cooked.
• Move the oven safe skillet to the oven.
• Bake for about 5 minutes, checking occasionally to ensure it doesn't overcook.
• Once the top is starting to brown, the edges start pulling away from the sides of the pan, it should be done. Test it with a toothpick if you're not sure.

Removing and Cutting the Frittata

• Remember the handle on the skillet is HOT! Protect yourself as you pin a plate or cutting board to it and flip it over.

  The frittata should release bottom side up.

  Once on the cutting board, slice the frittata into quarters, then trim the edges so that it fits your bread.

Making the Sandwich

• Place 1-2 slices of frittata on a toasted English muffin.
• Add about a 1/4 cup of sauteed peppers and onions on top of the eggs.
• Follow up with the rest of the toppings: chipotle ranch, French fried onions, and spring mix or other greens.
• Complete the sandwich with the rest of the English muffin.

Enjoy your Full Flavor Frittata!