Mushroom and Spinach Frittata
I discovered the wonderful world of frittatas about a year ago.¬† A frittata is basically an open faced omelette that is finished under the broiler to cook the top.¬† They are wonderful to use up vegetables and get an extra serving of veggies for the day. You can really use any vegetables you want.¬† I always use onion for the flavor and then just add to it.¬† I had some spinach that was about to go bad and a container full of baby bella mushrooms so I just threw them together for a filling veggie filled breakfast.
This recipe is for use with¬† a frying pan that is NOT non-stick.¬† I use a cast iron skillet so it needs a tad more oil than a non-stick pan will. If you are using non-stick, then reduce the fat to about 1 Tablespoon.
- 2 Tablespoons oil or butter
- 6-8 mushrooms, sliced
- 2-4 Tablespoons diced onions
- Handful baby spinach
- 6 eggs
- ¼ cup half and half or milk
- Salt and pepper to taste
- ¼-1/2 cup shredded cheese
- Pre-heat broiler.
- Heat oil in an oven proof medium sized skillet (10" or so) over medium heat.
- Add onions and mushrooms and cook until soft and onions are translucent.
- While the onions and mushrooms are cooking, beat together eggs, dairy, and salt and pepper.
- Add spinach to pan and allow to wilt, about 3 minutes.
- Pour egg mixture in to pan and turn down heat just a little.
- Allow eggs to cook until sides begin to set, around 5-7 minutes. The top will still be runny.
- Turn off heat and sprinkle cheese on top of eggs.
- Put entire skillet under broiler until top is cooked and browned, a few minutes.
This post is linked to Foy Update, Not Your Ordinary Recipes, Foodie Friends Friday, Fresh Eggs Daily