spinach and mushroom frittata

January 29, 2013


One of my favorite things about the weekend is having Saturday brunch. It’s so nice to get a few extra hours of sleep and then have a perfectly slow morning. Frittatas have become a favorite around here. They’re healthy and delicious, and the best part is that they’re easily customizable to anything you have in the refrigerator or pantry. It’s the perfect fridge cleaner!

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!

Do you have any favorite frittata or scramble mixtures? Please share!