I whipped this frittata up in no time at all for a quick lunch at my mother’s house last week for my daughter Randi, her husband Dan, and for my mother and me. It took about 10 minutes of prep time, and about 20 minutes of cooking time. This frittata looks and tastes beautiful!!
- 12 extra large eggs
- 8-10 ounces prewashed baby spinach
- 8-10 oz. white mushrooms, cleaned and then sliced
- 6-8 oz. grated cheese – I used pre-grated cheddar-monterey jack, but Swiss or Gruyere would be great, too
- 1 teaspoon kosher salt
- freshly ground pepper
- 1/4 teaspoon red pepper flakes – optional
- butter or olive oil
Preheat oven to 375 degrees.
Whisk eggs in bowl; set aside. Heat a largish saute pan, then add about a tablespoon of butter or olive oil. Put mushrooms in pan, sprinkle with salt and cracked black pepper, leave undisturbed till they brown on bottom, turn and brown on other side. Transfer to small bowl and set aside. Put a little more butter or oil in pan. Put spinach in on very low heat, until just wilted. Sprinkle with red pepper flakes if desired. Set aside in bowl.
Grease sides and bottom a 10 inch oven safe non-stick saute pan with butter. Put on stove over a medium flame. Pour eggs in. Run spatula around edges, lift eggs off bottom until eggs are starting to set a little, but still are somewhat liquidy. Take off stove. Then sprinkle the cheese on top of eggs. Distribute spinach all over the top, and then place mushrooms over spinach. Place in oven for about 10 minutes until eggs are cooked through and are no longer liquidy. Slide frittata onto serving dish, or serve right from pan.