Tuesday, July 6, 2010

Spinach, Mushroom and Feta Frittata

Frittatas are my new favorite way to prepare eggs. I love omelettes, but often have trouble with the technique of folding them over. A frittata takes care of that issue. It is a similar concept, but easier to make. It is almost a cross between a frittata and a quiche.

What you'll need:
2 tbsp olive oil
about 6 ounces of button mushrooms, sliced
half a sack of baby spinach
5 eggs
2 tbsp half & half
fresh parmesan cheese
2 tbsp butter
feta cheese
salt and pepper

How to make it:
Start out with a 10-inch nonstick skillet over medium heat. Add the olive oil, and once hot, add the mushrooms. Cook for about 5 minutes, until browned and softened a bit.

While the mushrooms are cooking, whisked the 5 eggs in a small bowl with 2 tbsps of half & half and a couple spoonfuls of grated parmesan. The cream and cheese add a little richness. I also like to add some fresh cracked black pepper.

Now back to the skillet. Once the mushrooms are done, season with salt and pepper. Add a few handfuls of fresh spinach to the skillet and toss until it wilts. (You may need to add a little bit more olive oil to the skillet first.)

At this point preheat your broiler to high.

Back to the skillet, pour the egg mixture over the mushrooms and spinach. Stir it a few times, add some feta cheese on top, and cover with a lid. Allow to cook for a few minutes, until the bottom is set, but still a little runny on top.

Place the skillet under the broiler to allow the top to cook. This will take a few minutes. Once it is set on top, remove from your oven, very carefully. Remember to use a potholder. Then cut into wedges like a pie. Makes 2 main servings or 3-4 side servings.

This is by far my favorite one I have made to date.

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