I just made my first frittata, a Spinach and Mushroom Frittata, this morning and I’m happy to say that it was deeeee-licious!! I sauteed all the veggies and ham in my cast iron skillet and then just stuck it right in the oven. I just love that! And paired with some grape tomatoes and a quick cafe Americano using our espresso machine, I was a happy camper.
Heres’ a link to the recipe I used: Culinary Arts’ Spinach Frittata, but added a few things of my own:
Spinach Mushroom Frittata
Ingredients
- 8 eggs
- ½ cup whole milk
- 1 cup fresh spinach chopped
- 3 slices ham diced (bacon is awesome in here, too, about 6 slices, crumbled up)
- ½ large onion diced
- ½ green pepper diced
- 1 cup fresh mushrooms diced
- 1 cup shredded Mexican cheese
- 1 tbsp cooking oil I use grapeseed oil
- Kosher salt to taste
Instructions
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Preheat oven to 450°F.
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In a glass mixing bowl, thoroughly beat the eggs until frothy. Add milk and stir until combined. Season to taste with salt and set side.
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In a 10" cast iron skillet over medium heat, sauté onion and green peppers for 2 to 3 minutes or until it's slightly translucent.
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Add mushrooms and ham and sauté for about 2 to 3 minutes longer.
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Add spinach and sauté for 2 to 3 minutes longer, or until just wilted.
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Pour the egg mixture into the skillet and mix all the ingredients together evenly.
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Cook for about 5 minutes or until the egg begins to set. Don't stir!
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Add the shredded cheese, sprinkling it evenly across the top, and then place the skillet in the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Christine, aka happyvballgirl : )
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Love frittatas of all kinds! I will sometimes make a large one as part of my weekly food prep, or make small individual "egg cups".