Mushroom, Spinach, Tomato, Garlic & Goat Cheese Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952. Ingredients:
8 eggs |
2 tablespoons basil, fresh, chopped |
1 cup sliced mushrooms |
1/2 teaspoon salt |
1/4 teaspoon pepper, black, fresh ground |
2 tablespoons olive oil, extra virgin |
1/2 cup tomato, diced |
3/4 cup spinach, fresh, baby, chopped |
1 1/2 tablespoon shallots, fresh, minced |
1 tablespoon garlic, finely minced |
1/2 cup feta cheese, crumbled |
Directions:
1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, basil, salt and pepper in a medium bowl and set aside.
3. Heat oil in a large ovenproof, skillet over medium heat. Add mushrooms and cook till lightly browned. Add garlic and shallots, stirring constantly, until the onions and garlic are cooked enough to be nice, sweet and mild but not burned. Note: mushrooms have a lot of water in them; it takes a bit of time to get them to brown lightly.
4. Pour the egg mixture over the vegetables and cook; lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden- 2 to 3 minutes.
5. Dot the top of the frittata with the cheese, along with the fresh basil and tomato. Transfer the pan to the oven and broil until puffy and sightly golden on top- 2 to 3 minutes. Let rest for about 3 minutes before serving.
6. Can be enjoyed hot or cold.
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