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.
Mushroom and Spinach Frittata
- 2 Tablespoons oil or butter
- 6-8 mushrooms, sliced
- 2-4 Tablespoons diced onions
- Handful baby spinach
- 6 eggs
- 1/4 cup half and half or milk
- Salt and pepper to taste
- 1/4-1/2 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.