Monday, May 7, 2018

Spinach, Mushroom & Feta Frittata

Prior to today, I had never made nor eaten a frittata. This surprises me, because I truly enjoy brunch food at any time of the day. I suspect the reason that I hadn’t made one is because a frittata calls for a lot of eggs, and, not being a baker, I never have a lot on hand. When I do, I use them sparingly, and panic when that supply starts to get low. What if I want a deviled egg? I need to have my eggs! What if I want a hard-boiled egg in my salad? Eggs! I need eggs! You get the picture. This week I decided I was going to change all that, so I bought two dozen eggs at the market, setting one aside just to make this frittata. Considering the ease, I honestly wasn’t expecting too much. Boy, was I surprised, it was delicious!

If you have hesitated to make a frittata like I have all of these years, you need to stop what you’re doing and give it a try. Equally good at dinner as it is at lunch and breakfast, I’m sure this will please the entire family. And as long as you keep the egg mixture the same, you can get as creative as you like with the filling. Next time I’m going to add sliced hearts of palm, after that, perhaps artichoke hearts and Parmesan cheese. Who knows? But there will be a next time because this was so good.

One note, mine did not slide as readily out of the pan as I’ve seen it happen on TV. I ran an ovenproof rubber spatula around the edge, sliding it toward the middle as I did so, and was able to coax it out onto a plate.
Spinach, Mushroom & Feta Frittata

2 tablespoons extra-virgin olive oil
4 scallions, sliced
4 ounces cremini mushrooms, sliced
4 handfuls (about 4 ozs.) baby spinach
1 teaspoon kosher salt, divided
Freshly ground black pepper
8 large eggs
4 tablespoons Italian breadcrumbs, divided
1/2 cup crumbled feta cheese

Preheat the oven to 450° F.

Heat olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add scallions, mushrooms, spinach, and steak seasoning, and cook, stirring, until spinach has wilted, about 3-4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. 

In a large mixing bowl whisk the eggs, 2 tablespoons of the breadcrumbs, 3/4 cup water, and remaining 1/2 teaspoon salt. Stir in feta. Pour mixture over the sautéed vegetables in the skillet, and sprinkle with the remaining 2 tablespoons breadcrumbs. Carefully slide the skillet into the oven and bake until the frittata is set and the top is golden, about 15-17 minutes. Remove from oven (don’t burn yourself like I did), and slide/coax the frittata onto a serving plate. Cut into wedges and serve.

If you enjoy this, you might also enjoy this similarly easy and delicious Crustless Quiche.

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Rustown Mom said...

I love fixing eggs for dinner - everyone cleans their plate and its such a good and inexpensive source of protein. I used to make an Italian Frittata that called for potatoes, pepperoni and Italian dressing -- I need to try yours, soon! (Your Marmalade Chicken Salad is on my menus this week!)

Pinky at Designs by Pinky said...

I have not made a fritatta either so will try this for sure! My daughter has always loved breakfast food for dinner too. I bet I would eat it also except that Joe likes DINNER:) Thanks, Pattie and thanks for your visit and sweet comments on my table.

Linda said...

I've never made a frittata either, although I think they look wonderful. We have an abundance of fresh farm eggs right now (we drove over some VERY back-woods-ish roads to purchase them at $3/dozen), and my husband was asking this morning if we had any egg recipes!

Miz Helen said...

We love a great Frittata and this recipe looks amazing! So glad you could join us on Full Plate Thursday and thanks so much for sharing with us. Hope you have a great week and a very Happy Mothers Day!
Miz Helen

Zaa said...

Can't wait to try this one Friend...YUMMY !!!