Sunday, May 2, 2010

Mushroom Spinach Frittata

Inspired by

A fritatta is simply an open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

3-4 eggs
1 T. grated Parmesan cheese
1 T. shredded cheddar cheese
1/4 t. salt
1/8 t. crushed red pepper flakes
1/8 t. garlic powder
1/8 t. pepper
1 t. olive oil
1/2 c. fresh mushrooms, sliced
1 green onion, sliced
1 c. fresh spinach, coarsely chopped

In a small bowl, beat eggs. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
In a 10" non-stick skillet, saute mushrooms and green onion in olive oil over medium heat until tender. Add spinach, cook and stir until wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the bottom is set, place a plate over skillet; flip onto plate, then slide back into skillet to finish cooking.  Cut into wedges and serve.

Serves 1-2.

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