Frittata with Spinach, Mushrooms and Cheese
Yield: 4 to 6 servings
½ pound fresh spinach, washed and drained, stems removed, chopped
2 Tbsp extra-virgin olive oil
½ medium sweet onion, finely chopped
2 cups mushrooms, sliced
½ tsp sea salt
1 tsp Italian herb seasoning
2 medium garlic cloves, finely chopped
8 large cage-free, organically fed eggs
2 Tbsp organic, whole fat milk (or sour cream)
½ cup organic Comté (or Gruyère) cheese, grated
¼ cup Parmigiano Reggiano cheese, grated
Preheat oven to 375∞ F.
Place spinach in a saucepan with ½ cup of water. Cover with a lid and allow to steam on high heat for 5 minutes. Remove from heat and drain; squeeze out excess water. Set aside.
Heat a sauté pan to medium heat; add olive oil, then onion; stir occasionally. After 1 minute, add mushrooms and continue heating for about 3 to 4 minutes until the onion is translucent and the mushrooms have softened. Add garlic and Italian herbs and heat 1 minute, then remove from heat.
In a large bowl, whisk the eggs and milk together. Stir in the Comté or Gruyère cheese, steamed spinach and sautéed onions with mushrooms.
Grease a pie dish with extra virgin olive oil, then pour the egg and vegetable mixture into the pie dish. Sprinkle Parmigiano Reggiano cheese over the top.
Bake for 25 to 30 minutes, or until it has the texture of custard—trembling and barely set. For a golden crust, turn on the broiler for the last couple minutes of baking, but don’t over-bake, or it will get tough. Check it 5 minutes before it’s supposed to be done.
This recipe and photo were excerpted from The Mediterranean Method. © 2019 Steven Masley, M.D. Used with permission of Harmony Books. All rights reserved.
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