Mushroom Spinach Frittata

Mushroom Spinach Frittata

Whenever I open my fridge and there seems to be nothing in it, I can always usually find an egg or two, something green and if I am really lucky a stale piece of cheese that might be kicking around from entertaining friends earlier in the week. Today that was indeed the case.

A frittata is a fancy name for a pull together any time of the day meal that I love the most. I understand when someone tells me they didn’t have time to cook dinner so they had to get take out, well actually, no that’s a lie. I don’t get it. You only need like 5 ingredients. There is no excuse. Alright that’s my banter but honestly, you can pack this for lunch or breakfast the next day too.

The key to getting this out of the pan is to use a green pan. Please, please, please do not use teflon. I like the JA Henckel pan and I have had mine for a while, use them all the time, and they have held up perfectly. They are amazing pans and great for making crepes too.

I used a raw Swiss gruyere from Janice Beaton Fine Cheese. Why raw? The good bacteria in the cheese is great for digestion and immunity. Pasteurized cheese gets the thumbs down if you ask me.

Mushroom Spinach Frittata Ingredients

Mushroom Spinach Frittata

Serves 4

6 eggs, whisked
1 Tbsp. extra virgin olive oil
8 – 10 fresh mushrooms, cleaned and sliced
1/2 red onion, finely chopped
1 garlic clove, minced
2 cups spinach, finely chopped
2 oz. raw gruyere cheese, thinly sliced
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

Preheat the oven to 350 F.

Heat the oil in a medium non stick skillet over medium heat. Add the onion and cook for a few minutes, add in the garlic and mushrooms and continue to cook until the mushrooms start to brown.

Remove the mushrooms to a plate while cooking the eggs. In the same skillet add the eggs. Stir for a few minutes until the eggs start to form together. Place the pan into the preheated oven. Cook for 3 to 4 minutes, remove and add chopped spinach, mushrooms and gruyere. Season with sea salt and pepper. Place the pan back into the oven and cook for 5 to 7 minutes depending on the thickness of the eggs or until the eggs are set.

Remove from the oven and serve.