Mushroom Spinach Frittata

Name: Mushroom Spinach Frittata
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1/2 pound spinach; 3/4 pound fresh morels; 2 cloves garlic; 3 tablespoons butter; salt and black pepper; 8 eggs; 1/4 cup cream or milk; 1/2 cup shredded gruyere cheese; 1/2 cup grated pecorino cheese

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6 servings
Calories
246 kcal
Course
Main Course, Breakfast, Appetizer, Lunch
Cuisine
Italian

Mushroom Spinach Frittata

Elizabeth Hodge

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This is an easy "breakfast for dinner" recipe that works with any sort of fresh mushroom, and any sort of leafy green.

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Ingredients

Servings

1/2 pound spinach, or similar greens
3/4 pound fresh morels, or other mushrooms
2 cloves garlic, minced
3 tablespoons butter
salt and black pepper
8 eggs
1/4 cup cream or milk
1/2 cup shredded gruyere cheese
1/2 cup grated pecorino cheese

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Instructions

Boil the spinach in salty water for about 90 seconds. Submerge in ice water to stop the cooking, then squeeze the greens dry. Chop roughly. This blanching can be done a day ahead if need be. You do it to preserve the vivid green in the leaves.
In a cast iron pan (mine is 10" wide), heat the mushrooms over medium-high heat, shaking the pan a little. At some point they will give up their water. When this happens, add the garlic and a little salt. Let this cook until most of the water has evaporated, then add the butter and sauté until you get some browning on the mushrooms.
Beat the eggs with the cream, then whisk in the cheeses and the chopped spinach.
Drop the heat to medium-low and stir in the egg mixture. Try to make sure everything is well distributed. Let the frittata cook undisturbed, slowly, until the eggs are mostly set, about 10 to 15 minutes.
If you want, finish the frittata under the broiler, just to get some browning. Remove and let it cool 5 to 10 minutes before slicing.

Notes

If you want a creamier frittata, add another tablespoon or two of cream. And you can use whole milk instead if you want.
Use full fat dairy. When you use low fat dairy, the texture can get chalky.
For every 6 eggs you use, use about 1/4 cup of that dairy. That ratio can be scaled up.
Cast iron is king. It's oven safe, holds heat well, and is non-stick if you've seasoned it right.
If you want different cheese, use a melty cheese like gouda, Swiss, cheddar, jack or mozzarella.
Slow and low on the stove. You want to gently set the frittata, and that takes time. Don't rush things.

Nutrition Information

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Calories 246kcal (12%) Carbohydrates 6g (2%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 255mg (85%) Sodium 353mg (15%) Potassium 562mg (16%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 4192IU (84%) Vitamin C 11mg (12%) Calcium 310mg (31%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 246 kcal

% Daily Value*

Calories	246kcal	12%
Carbohydrates	6g	2%
Protein	17g	34%
Fat	18g	28%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	255mg	85%
Sodium	353mg	15%
Potassium	562mg	12%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	4192IU	84%
Vitamin C	11mg	12%
Calcium	310mg	31%
Iron	9mg	50%