Mushroom Spinach Frittata
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
246 kcal
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Course
Main Course, Breakfast, Appetizer, Lunch
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Cuisine
Italian
Mushroom Spinach Frittata
Description
The Mushroom Spinach Frittata brings together fresh morel mushrooms pan-sautéed with garlic and butter, combined with spinach that has been briefly boiled and chilled to preserve its bright color. These ingredients fold into a mixture of beaten eggs, cream, and a blend of shredded Gruyere and grated Pecorino cheeses. Cooking starts on medium-low heat in a cast iron pan, allowing the frittata to cook gently and set without rushing, resulting in a tender yet firm texture.
The mushrooms provide a deep, woodsy flavor enhanced by sautéing until brown. The inclusion of two types of cheese adds layers of savory complexity and helps bind the eggs and vegetables. The spinach brings freshness and color contrast. Optionally finishing under the broiler adds a browned top for texture.
The frittata makes a versatile meal suitable for breakfast, lunch, or light dinner and can be adapted by swapping cheeses or adjusting cream amount for desired richness. Slow, gentle cooking preserves the delicate balance of flavors and prevents toughness.
Pre-cooking the spinach ahead of time and using a well-seasoned cast iron skillet ensures good texture and even cooking. Using full-fat dairy prevents chalky texture, and the ratio of 1/4 cup cream per 6 eggs maintains moisture without excess custard-like softness.
Ingredients
- 1/2 pound spinach or similar greens
- 3/4 pound morel mushroom or other mushrooms, fresh
- 2 cloves garlic minced
- 3 tablespoons butter
- salt
- black pepper
- 8 egg
- 1/4 cup cream or milk
- 1/2 cup gruyere cheese shredded
- 1/2 cup pecorino cheese grated
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
- Add extra cream (1-2 tablespoons) for a creamier frittata texture.
- Use full-fat dairy rather than low-fat to avoid chalkiness.
- The cream to eggs ratio of about 1/4 cup per 6 eggs helps balance moisture and firmness.
- A cast iron pan is recommended for even cooking and good heat retention.
- Cook the frittata on low heat slowly to gently set the eggs without rushing.
- Substitute Gruyere or Pecorino with other meltable cheeses like gouda, Swiss, cheddar, jack, or mozzarella if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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