Portabello Mushroom and Spinach Frittata

Portabello Mushroom and Spinach Frittata

Yum!

We were in Texas this past weekend.  While in Fort Worth, my sister-in-law kept threatening to make a frittata for breakfast.  We all told her, no.  We’re having a huge lunch.  We ate a lot today already.  Please don’t make a frittata.

The frittata was never made but I’ve had frittata on the brain since.  So I made one tonight.  I found a basic recipe and then went off in the direction of whatever was in the fridge.  Yesterday I bought some baby portobello mushrooms and fresh spinach.  Why not?  I’ll post the recipe if it tastes good.  That’s right, we haven’t eaten yet.

But if this frittata doesn’t hit the mark, that’s right, no recipe.

UPDATE 04.02.14

The filler was killer.  I’m posting the recipe.

  • 8 large eggs
  • Salt And Black Pepper
  • 1/4 cup Grated Parmesan
  • 3 Tablespoons extra virgin olive oil
  • 1 small yellow onion,  sliced thin
  • 1 clove garlic minced
  • 2 handfuls fresh baby spinach
  • 2-3 large baby Portobello mushrooms, sliced medium thickness
  • 1 roma tomato, sliced, deseeded

Preparation Instructions

Preheat the broiler.

  • Beat together the eggs with the salt and pepper.  Stir in the Parmesan and set aside.
  • In a medium oven-proof non-stick skillet, heat 1 T olive oil over medium heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add mushrooms and saute until the shrooms start to release their liquid.  Add spinach and garlic, and stir to cook with the shroom/onion for a couple of minutes.
  • Lower heat to low and continue to saute until the vegetables have stopped releasing their liquids.  This will take 5-10 minutes.  Set aside and cool.
  • In the same skillet, heat remaining olive oil on high until just smoking hot.
  • Pour in the egg mixture and occasionally tilt the pan to allow some egg to drip to the bottom of the skillet. Lower heat to low.
  • When the egg mixture begins to set, add the vegetables and distribute evenly.  Add the tomatoes on top.
  • Simmer on the stove top until almost fully set.  This will take 10 – 15 minutes.
  • Pop the skillet under the broiler until the eggs are set and  remove once you achieve a nice browned top.
  • Allow to cool in the skillet for 10 – 15 minutes.  When cool, transfer to a serving plate.  Slice.  Eat.