Spinach & Mushroom Frittata

I love making frittatas. They’re always easy and they’re always different. The hardest part about making them for 18 people is in figuring out how much to make. I used 1 dozen eggs and a 12” non-stick, oven-proof, heavy bottomed skillet. Usually I make frittatas with cheese, but this time I left it out – concern for the lactose intolerant.

Prep time: 20 minutes
Baking time: 15-20 minutes
Servings: 8-20 depending on what else you’re serving. I had a wedge leftover that made a great lunch for one.

Ingredients:1 dozen eggs (if you’re making this for 2-4 people figure on 2 eggs per person)
3 tbsp olive oil
½ bag of baby spinach, steamed, drained well and coarsely chopped
3 cups of sliced mushrooms (I used cremini, shitake, and reconstituted turtle mushrooms
1 large onion, diced
2 tsp dried thyme
Salt & pepper to taste
Smoked paprika (pinch)

Directions:
1. Preheat oven to 350°F/ 180°C

2. In a large bowl (I actually did it in a blender) beat eggs with 1 tbsp olive oil.

3. Over medium high heat, sauté onions and mushrooms in a large non-stick, oven-proof skillet until no liquid remains. Add cooked spinach and seasonings and cook for an additional few minutes until no liquid remains.

4. Spread the filling evenly around the pan and add the eggs. Continue to cook until the eggs begin to set around the edges.

5. Sprinkle with a little smoked paprika and bake for 15-20 minutes or until it’s set in the center and becomes golden.

6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.

Related links:eggs, recipes