Saturday

Mushroom Spinach Frittata


Who doesn't like a tasty brunch with some sparkling wine? Better yet if it's something nutritious and easy to make. Frittata is one of those options.


Frittata is the Italian version of omelette. The difference is that you fold the omelette over the filling and in a frittata the filling is mixed with the eggs. Actually usually you saute or cook the fillings and then put the eggs on top.



There are so many frittata variations but this one is so far my favorite, as I really like mushrooms and spinach. You can make ham and cheese or mixed vegetable frittata using the same principle. First saute the shallots or onions, then add whatever you want in your frittata and finally add the eggs. It's that easy. 



If you use a non-stick pan it's even better because you can use less oil. If you use an oven proof pan then you can finish your frittata in the oven by broiling the top so the eggs settle quickly.

I like my frittata with crimini mushrooms. There is a website called 'The World Healthiest Foods' that talks about the health benefit of crimini mushrooms. I cannot swear on their credibility but if you want to read the article click HERE.


When you make a frittata usually you start on the stove top and then you use the oven, but my son does not have a pan that can go in the oven, so this recipe will show you how to make a frittata using the stove top only.



FYI: There is a lot of debate about washing mushrooms or not. Some recommend not to wash mushrooms because they supposedly absorb water but this happens only if you soak them. Believe me I've tried it. If you just rinse the mushrooms nothing bad really happens and it's way faster than brushing or wiping one by one.

What You Need:


  • 4 oz crimini (or any white button mushroom), cleaned, trimmed and sliced
  • 4 oz baby spinach leaves*
  • 1 small shallot minced
  • 4 eggs whisked
  • 1/2 cup shredded Parmesan
  • 2 tablespoon olive oil
  • salt and pepper to taste



Optional
  • 2 tablespoons sour cream
  • 1/4 cup chopped fresh parsley OR 1 tablespoon dry parsley
*FYI: I usually buy baby spinach leaves washed and ready to use at Trader Joe's. They come in the bag you see in the picture above. However other markets also sell baby spinach leaves. 
You can also use frozen spinach. You need to thaw and squeeze them to remove excess liquid. 

What To Do:




Whisk the eggs.
Add 1/4 teaspoon salt, parsley and Parmesan cheese to the whisked eggs.









Heat the oil in a medium frying pan over medium heat.
If using a non-stick pan use only 1 tablespoon oil.








Add the shallots and sauté
About 1 1/2 minutes.











Add mushrooms, salt and pepper and sauté. About 7 minutes.










Add spinach and sauté until the spinach is soft and wilted. 
About 2 minutes.









Notice how the spinach reduced in volume significantly.









Add the beaten eggs. Cook until the bottom is firm.









Using a silicone spatula move the eggs from the edge of the pan to the middle to allow uncooked egg to go under and get cooked.







Keep doing this until there is no more runny egg.






The top is not yet fully cooked. So if you are using my stove top method turn the heat to low and place a lid on the pan. Let it cook until the the top of the frittata hardens. This should take no more than 5 minutes.
If you are very skilled and fast you could flip the frittata.
If you are using an oven proof pan you can put the frittata in the oven to broil with the oven door partly open. (or to cook then broil) 
Keep watching all the time and remove the frittata from oven when the eggs on top are settled.





You might need to wipe the inside of the lid of the pan with a paper towel so the vapor trapped in the lid does not drip on the eggs.










Once the top is cooked it's ready to serve.








Serve immediately with a dollop of sour cream or plain greek yogurt.
    


   
  


Updated Aug 4, 2013 

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