MUSHROOM AND SPINACH FRITTATA
Number Of Ingredients 1
Steps:
- PREPARATION Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold. Tip Advance preparation: This will keep in the refrigerator for 3 days.
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Bello Khadijat
[email protected]This frittata was a bit bland for my taste. I think I would have liked it more if I had added some more salt and pepper. The mushrooms and spinach were cooked well, but the eggs were a little dry.
Jeet Mondal
[email protected]I've made this frittata several times and it's always a hit! The mushrooms and spinach are a great combination and the eggs are always cooked perfectly. I usually serve it with a side of fruit and toast.
Favian Segovia
[email protected]This was a great recipe! I made it for my family and they loved it. The frittata was cooked perfectly and the vegetables were fresh and flavorful.
Usman Usman
[email protected]This frittata was easy to make and turned out great! The mushrooms and spinach were cooked perfectly and the eggs were fluffy. I served it with a side of toast and it was a delicious and satisfying breakfast.
Abdullah Malikzada
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this frittata! The spinach and eggs were cooked perfectly and the mushrooms added a nice savory flavor. I served it with a side of fruit and it was a delicious and satisfying breakfast.
Zulaid Waseem
[email protected]This frittata was delicious! The mushrooms and spinach were perfectly cooked and the eggs were fluffy. I served it with a side of roasted potatoes and it was a perfect dinner.
Technical DHILLON 224
[email protected]This frittata was a hit with my family! The kids loved the mushrooms and spinach, and I appreciated how easy it was to make. I will definitely be making this again.
Cynthia Foreman
[email protected]I followed the recipe exactly and my frittata turned out great! The eggs were cooked perfectly and the mushrooms and spinach were flavorful. I served it with a side of fruit and toast and it was a delicious and satisfying breakfast.
Sk 107 Balochi Status
[email protected]This was an okay frittata. It was easy to make and the ingredients were fresh. However, I found it to be a bit too oily. I think I would have liked it more if I had used less oil.
Krishna Carrillo
[email protected]This frittata was a bit bland for my taste. I think I would have liked it more if I had added some more salt and pepper. The mushrooms and spinach were cooked well, but the eggs were a little dry.
Nzaliseko Baca
[email protected]I was pleasantly surprised by how much I enjoyed this frittata! I'm not usually a fan of mushrooms, but they were cooked perfectly in this recipe. The spinach added a nice pop of color and flavor. I served it with a side of roasted potatoes and it wa
Light Share
[email protected]This was a great recipe! I made it for my family and they loved it. The frittata was cooked perfectly and the vegetables were fresh and flavorful. I will definitely be making this again.
Amber Cy
[email protected]This frittata was easy to make and turned out great! I used a combination of mushrooms and spinach, and it was perfect. The eggs were cooked perfectly and the vegetables were still slightly crunchy.
Mehboob Jan
[email protected]I'm a big fan of frittatas, and this one did not disappoint! The combination of mushrooms and spinach was perfect, and the eggs were cooked to perfection. I served it with a side of fruit and yogurt and it was a delicious and satisfying breakfast.
rex corda
[email protected]This was a great recipe! I made it for my family and they loved it. The frittata was cooked perfectly and the vegetables were fresh and flavorful.
Echoed Musa
[email protected]Yum! This frittata was so good! The mushrooms and spinach were perfectly cooked and the eggs were fluffy and flavorful. I served it with a side of avocado toast and it was the perfect brunch.
Jazib 15
[email protected]This frittata was easy to make and turned out great! I used a combination of mushrooms and spinach, and it was perfect. I served it with a side of roasted potatoes and it was a hit with my family.
HM Sakil
[email protected]I'm not usually a fan of frittatas, but this one was really good! The vegetables were fresh and flavorful and the eggs were cooked perfectly. I'll definitely be making this again.
Jaheri jannat Bubli
[email protected]This frittata was absolutely delicious! The mushrooms and spinach were cooked perfectly and the eggs were fluffy and flavorful. I served it with a side of fruit and toast and it was the perfect breakfast.