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Mushroom Spinach Frittata

A delightful frittata combining earthy mushrooms and vibrant spinach, perfect for breakfast, brunch, or a light dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces eggs Form the perfect base for this frittata.
  • 1/2 pound spinach Or similar greens, offering a bright, verdant flavor.
  • 3/4 pound fresh morels Or your favorite mushrooms, which add an earthy aroma.
  • 2 cloves garlic, minced To create a savory backdrop.
  • 3 tablespoons butter To lend richness.
  • 1/4 cup cream or milk Adds creaminess and depth.
  • 1/2 cup shredded gruyere cheese Imparts nutty sharpness.
  • 1/2 cup grated pecorino cheese For a touch of saltiness.
  • to taste salt and black pepper For seasoning.

Method
 

Preparation
  1. Blanch the spinach in salted boiling water for 90 seconds, then transfer it to ice water to halt cooking. Squeeze out excess moisture and chop roughly.
  2. In a cast iron pan, heat the mushrooms over medium-high heat, shaking the pan to help them release their water. Cook until liquid evaporates.
  3. Add minced garlic and a pinch of salt to the mushrooms, cooking until browned.
  4. In a separate bowl, whisk the eggs with the cream, then stir in cheeses and chopped spinach.
Cooking
  1. Reduce heat to medium-low and pour the egg mixture into the pan, ensuring even distribution.
  2. Cook undisturbed for 10-15 minutes, until edges set and center is custardy.
  3. Finish under the broiler for a few minutes to achieve a golden-brown top.
  4. Remove from heat and let cool for 5-10 minutes before slicing.

Notes

Consider cheese variations like feta or cheddar. Use seasonal ingredients such as kale or asparagus. For spice, add red pepper flakes. This frittata can be meal prepped and stored in the fridge or frozen.