Spinach and Mushroom Frittata
serves 2
1 Tbsp. olive oil, divided
4 oz. crimini (baby bella) mushrooms, thinly sliced
2 scallions, thinly sliced and sliced greens reserved
1 tomato, diced
2 cups spinach, freshly washed and roughly chopped
6 large eggs
2 Tbsp. creme fraiche or sour cream
1 Tbsp. coarsely chopped parsley
1/3 cup crumbled feta cheese, divided {I love the Israeli feta from Trader Joes!}
salt and pepper
Preheat over to 350 degrees. Heat 1/2 Tbsp oil in an ovenspoof skilled over medium heat. Add mushrooms and scallions and cook for 5 minutes. Add diced tomatoes and spinach, and continue cooking until mushrooms softened and liquid has evaporated from tomatoes and spinach.
Meanwhile, whisk eggs, creme fraiche/sour cream and parsley in a bowl. Mix in half of the cheese and season with salt and pepper.
Add remaining 1/2 Tbsp. oil to the skillet and pour the egg mixture over the mushrooms, making sure the mixture is evenly disctributed. Cook, without stirring, until the edges begin to set, about 4-5 minutes.
Sprinkle remaining cheese on top and transfer to the skillet. Bake frittata until golden brown and center is set, about 20-25 minutes. If you’re short on time you can also broil it for 5-7 minutes, watching it carefully! Sprinkle with sliced scallion greens.
*Note: I’ve made this for 2 people in a 10-inch oven-proof skillet before. You could use a 12-inch for more people. For this recipe I used 2 mini cast iron skillets. Since I needed to wilt the spinach though I used a 10-inch and transfered it to the mini cast iron afterwards. That’s why the additional 1/2 Tbsp. of oil is especially important!
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