Spinach and Mushroom Fittata
Submitted By: Taz
Ingredients:
8 oz Fresh Mushrooms* - sliced
6 oz Baby Spinach (4 Cups Packed)
8 Large Eggs
2 cloves Fresh Garlic - minced
½ Cup Vidalia (or other sweet) Onion - diced
½ Cup Smoked Gouda Cheese - grated fine
2 Tbs Unsalted Butter
2 Tbs Whole Milk
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
¼ Cup Parmigiano-Reggiano, Romano, or additional Smoked Gouda Cheese - grated
3 Tbs Fresh Parsley - chopped fine
Preparation:
- Preheat oven to 350ºF - Adjust oven rack to top third of oven
- Melt butter in a 10-12 inch, oven safe, nonstick skillet over medium-high heat
- Add onion and sauté for 3 minutes - Add mushrooms and continue to sauté until tender (apx 4-5 minutes) - Add garlic along with salt and pepper to taste (apx ¼ tsp each) and continue to sauté until most of the liquid has evaporated
- Add spinach and allow to cook (stirring frequently) until spinach is just wilted (apx 1-2 minutes) - Remove from heat and adjust seasoning - Set aside until needed
- In a medium bowl, whisk together the eggs, milk, ¼ tsp kosher salt, and ¼ tsp pepper until well integrated and 'frothy' - Add the grated smoked gouda and thoroughly combine
- Pour the egg mixture over the spinach/mushroom mixture and thoroughly combine
- Transfer skillet to oven and allow to bake 15 minutes
- Sprinkle any 'garnish cheese' over the top of the frittata and continue to bake for an additional 15 minutes or until the center has set and top is slightly browned
- Remove from oven and allow to cool for 5-10 minutes
- Use a rubber/silicone spatula to loosen frittata from skillet and gently transfer to a cutting board by placing cutting board over skillet and inverting leaving frittata on cutting board and removing the skillet
- Serve hot, warm, or room temperature garnished with optional parsley and sliced into 6-8 wedges
*
Can use button, cremini,
shiitake, chanterelle, portobello, porcini, or a mix
