Spinach and Mushroom Frittata Italian Style

Spinach and Mushroom Frittata

3 tablespoons extra virgin olive oil, divided

1 shallot, minced

5-6 medium sized mushrooms, sliced thinly
2 cups fresh organic baby spinach
5 large organic eggs
Kosher salt and black pepper to taste
1 teaspoon fresh thyme
¼ cup Parmesan or Romano grated cheese
5-6 large fresh basil leaves, minced

 

In a medium size non-stick skillet on moderate heat, add 2 tablespoons of oil until warm.  Place the shallot and sliced mushrooms in the oil and sauté until just golden. Add the spinach and sauté just until wilted.  Set aside and slightly cool.
 

Mushroom and Shallot

In a bowl, mix the eggs, salt, pepper, thyme and cheese. Next, add the spinach and mushrooms.


Add remaining 1 tablespoon of oil into the same skillet and when warm, gently pour the frittata mixture into the skillet on moderate heat. Make sure that the frittata mixture is flat and even on the pan. Gently scrape the eggs from the sides to the middle for the first few minutes.  Allow the bottom of the frittata to become golden on the bottom.  When it is ready, place a plate larger than the skillet on top of the skillet and flip the frittata over while also sliding the uncooked part back into the skillet so that the bottom will also cook.  

Allow to cook for a few more minutes undisturbed.  Lift an edge to check if the frittata is golden on the bottom, if it is, remove from heat and transfer to a serving plate.  Sprinkle some fresh basil and more grated cheese on top. Serves 4-6.

This is the traditional way to cook a frittata.  Today, you cook the bottom and transfer it to the oven to bake the other side.  This is a simple way; I’ve been doing it for a long time.  If you want to create a different type of frittata, such as zucchini, asparagus, ham or other ingredients, you can follow the same technique.  

 

Frittata can be serve for breakfast, brunch, or dinner accompanied by a salad or a fruit plate. How easy is that!!