My Recipe Box

Spinach & Mushroom Frittata

RATE IT

Serves 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.

  • 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

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.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 180; Fat (g): fat g 14; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 7; Protein (g): protein g 9; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 285; Fiber (g): fiber g 1;

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More