Monday, November 22, 2021

Baked Spinach, Mushroom, Pepper Frittata

6 large eggs beaten
3/4 cup milk or cream
1/2 tsp each of dried basil, thyme and oregano
salt and pepper to taste
dash or more of hot sauce, if using poblano peppers not needed
2 poblano peppers, blistered, skins removed, and chopped fine
1 shallot chopped fine (or 1/4 onion or bunch of green onions)
4 mini red peppers chopped fine
2 garlic cloves minced
8 ounces of button or other mushrooms sliced thin
3 packed cups of baby spinach, stems removed
3 ounces grated Asiago cheese or cheese of your choice

When I have excess vegetables in the crisper, making a frittata is a good way to use them. A frittata is so versatile it can be served for breakfast, brunch, lunch or dinner. Experiment adding some of your own ingredient choices. Take all ingredients out of the refrigerator to get to room temperature. In a bowl beat the eggs then add the milk or cream and spices, set aside. Meanwhile in an oven proof hot frying pan (I like to use a cast iron pan) blister the poblano peppers; when blacked and wilted place peppers in a bowl covered with plastic so peppers steam and skins release from the flesh. When cool enough to handle, cut open peppers, remove seeds and membranes, and chop fine, then add to milk mixture breaking peppers apart so they don't clump.

Preheat your oven to 400 F. Next sauté shallot or onions then add red peppers and lastly garlic. Sauté one minute longer then add more olive oil before adding sliced mushrooms. When mushrooms are soft, add spinach in batches, stirring/folding to bring up mushrooms over the top of spinach to aid in quick wilting. Spinach will look like there is too much but it cooks down quite a bit.

Last move ingredients in pan to one side and add a bit more olive oil to prevent sticking, then add half of the egg mixture and lift vegetables with tongs so egg mixture gets to the bottom of the pan. Then add last half of the egg mixture and lift vegetables with tongs to the other side of the pan. Let mixture alone on low heat till sides start to firm for about three minutes.

Sprinkle the cheese of your choice over the top and place in preheated oven for approximately 15 minutes till middle of mixture is set and edges are brown. Remove from oven, cool slightly, then cut into pie shapes and serve warm or at room temperature. Forewarned frittata will deflate slightly as it cools. Frittata can be reheated to have for another meal. A twelve-inch frying pan serves six generously or eight with a side. Serve with a muffin, hash browns, toast or a fruit or cucumber salad.

6 comments:

  1. I was just thinking of making one of these things!

    ReplyDelete
    Replies
    1. Hi Sandi, thanks, the frittata was actually better the next day.

      Delete
  2. I adore frittata - and make them quite often.

    ReplyDelete
    Replies
    1. Hi Sue, thanks, I go in spurts but I like the fact you can put just about anything in them.

      Delete
  3. That looks bright, delicious and healthy!

    ReplyDelete
    Replies
    1. Hi Lee, thanks, a good way to get your vegetables all in one dish for sure.

      Delete

I love suggestions, questions, critiques, thanks for your comment