Spinach and Mushroom Frittata

I use Giada de Laurentiis’s frittata recipe for the base of this dish. We usually serve this with a side of fresh greens like arugula or salad mix, lightly dressed with olive oil and lemon juice.

  • 1 bag of spinach, roughly chopped
  • 5 oz of crimini or wine cap mushrooms, roughly chopped
  • 1 small onion, chopped finely
  • 2 Tbsp olive oil
  • 6 eggs
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup parmesan cheese

Pre-heat the broiler. In an oven proof skillet or cast iron pan, heat oil over medium heat. Once the oil shimmers, add mushrooms and onions and sauté for 7-10 minutes, covered to let the mushrooms give off their liquid. While this cooks, whisk together eggs, cream, salt, pepper, and cheese and set aside. Uncover the pan and add spinach, stirring it until wilted and the liquid cooks off, about 2-3 minutes Add the egg mixture to the pan and mix it with the veggies. Cook until the top is mostly set. Place it under the broiler for 3-4 minutes, to brown the top. Remove the frittata from the oven and allow it to cool slightly so the sides pull away from pan. Cut the frittata into wedges and serve with a side salad.