Frittata with Spinach, Mushrooms
& Cheese
Frittata is the best kind of omelet because there's no flipping involved.
I make them in cast iron pans and bring them to the table right in
the pan where I cut them like a pie. Don't like spinach or mushrooms?
Substitute your seasonal favorites.
Yield: Eight servings |
| Ingredients |
| 1/4 oz |
butter |
| 1 1/2 tsp |
vegetable oil |
| 6 |
large eggs, beaten |
| 1 cup |
cheddar cheese, grated |
| 1 3/4 cups |
crimini mushrooms, sliced |
| 2 cups |
spinach blanched and chopped |
| 2 tsp |
salt |
| 1/2 tsp |
ground black pepper |
|
| Nutrition Facts |
| Total Calories |
103 |
| Calories from Fat |
70 |
| Total Fat |
8g |
| Saturated Fat |
4g |
Cholesterol
|
124mg |
| Sodium |
728mg |
| Carbohydrates |
1g |
| Fiber |
0g |
| Sugar |
1g |
| Protein |
7g |
|
- Season eggs with salt
and pepper.
- Warm sauté pan over medium heat. The pan should not get
too hot. Add oil and butter and sauté the mushrooms, remove
and reserve, then pour in eggs to form the base of the frittata.
- Place
the cooked mushrooms and the spinach on the frittata when the eggs
begin to cook, taking care to distribute evenly.
- Frittata can be finished
in a low (300-degrees F) oven or on top of the stove.
|
