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Recipe

Spinach & Mushroom Frittata

Scott Phillips

Servings: eight.

You can prepare the mushroom mixture a day ahead, but make the frittata about 30 minutes before your guests arrive and cover to keep it warm.

Ingredients

  • 1/4 cup unsalted butter
  • 6 oz. fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 2-1/2 cups)
  • 3 oz. (about 3 lightly packed cups) baby spinach leaves, large stems trimmed, leaves thinly sliced
  • 1/2 cup thinly sliced fresh chives
  • 3/4 tsp. kosher salt
  • 10 large eggs
  • 3 Tbs. heavy cream
  • 1/2 tsp. freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 180
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 285
      Sodium (mg): 200
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 9

Preparation

  • In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the mushrooms and sauté until softened and browned, 6 to 8 minutes. If flavorful browned bits are sticking to the bottom of the pan, stir in 1 or 2 Tbs. of water to deglaze the pan. The water will evaporate quickly. In a large bowl, toss the hot mushrooms with the sliced spinach until well combined. The heat of the mushrooms will wilt the spinach. Stir in the chives and 1/4 tsp. of the salt. If preparing a day ahead, cover and refrigerate until ready to use.
  • Position a rack 6 inches from the broiler element and heat the broiler on high. In a large bowl, whisk the eggs, cream, 2 Tbs. water, the remaining 1/2 tsp. salt, and 1/4 tsp. of the pepper. Stir the mushroom and spinach mixture into the eggs.
  • In a 12-inch ovenproof skillet, heat the remaining 2 Tbs. butter over medium-high heat, swirling the pan so the butter coats the sides. Add the eggs to the pan, evenly distributing the spinach and mushrooms, and sprinkle with the remaining 1/4 tsp. pepper. Cook until the eggs begin to set and the bottom begins to brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer the pan to the broiler. Broil until the eggs are almost fully set and the top puffs and browns, 1 to 5 minutes, depending on your broiler. Check the frittata every minute to avoid overbrowning. Let stand for 5 minutes before sliding out of the pan onto a cutting board. Slice into squares or wedges and serve warm or at room temperature.

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