Frittata with Peppers, Mushrooms & Spinach

frittata

 

A frittata is an Italian omelet. What differentiates it from an omelet is that most of the ingredients are sautéed first then the eggs are added to the pan and baked…not finished on the stovetop. Then depending on how many eggs you use, it will take about 5 to 10 minutes in the oven….but it’s best to simply check if the center is set to see if it’s done.

One of the things I love best about frittatas – besides the fact that they’re delicious – is that when you know how to make one, as long as you have eggs in the house, you’ll never go hungry. Almost anything can go in them, and is a good way to use up bits of ingredients. This one is with red bell peppers, shiitake mushrooms, spinach, scallions and grated Mexican cheese mix.

In this recipe I use two eggs for a personal size, but if I wanted to make it thicker or bigger I could have used 3 eggs and it would easily have feed too. And you would definitely need more eggs if using a bigger pan. This was a small 4″ cast iron. So adjust the recipe as needed.

Ingredients (for a personal size)

2 – 3 eggs – scrambled

1/2 bell pepper

4 scallions – sliced (white and light green parts only)

Handful of shiitake mushrooms – sliced

Large handful of fresh baby spinach

1 medium garlic clove – finely chopped

Olive oil to lightly cover the bottom of the pan

2 – 3 oz of your favorite cheese – grated

Pinch of red pepper flakes

Dollop of mayonnaise

Several sprig of fresh flat leaf parsley – chopped (optional)

Season

Instruction

Place your skillet over medium heat and add oil. Heat until hot but not smoking. Add the peppers and cook for about a minute followed by the mushrooms and the scallion. Cook until the mushrooms are browned and the peppers begin to wilt.

Make a small space in the pan, add a splash of oil and follow with the garlic and the pepper. Cook for about 30 seconds or just until it starts to brown, add the spinach, toss and cook until the spinach wilts…about a minute.

Add the beaten eggs. Spread over the veggies and cook on the stovetop just until the eggs on the bottom and sides begin to set. Add the cheese and bake in the oven at 350 degrees F (177 C) until the center is firm and no longer runny. Remove from the oven and plate.

Mix the chopped parsley with mayo. and place a dollop in the center. Enjoy!

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