Spinach and mushroom frittata

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil; up to 2
8 larges Eggs
2 tablespoons Water
2 tablespoons Grated parmesan cheese
2 teaspoons Kosher salt
¼ teaspoon Freshly ground black pepper
1 8 ounce bun fresh spinach; stemmed
2 tablespoons Olive oil
1 small Onion; (3 ounces), peeled
; and diced fine
2 mediums Clove garlic; smashed, peeled and
; minced
6 smalls Mushrooms; (4 ounces), cut
; across into
; 1/4-inch slices
2 Ripe plum tomatoes; (7 ounces), cored
; and cut into
; 1/2-inch dice
Basic frittata mix

BASIC FRITTATA

SPINACH & MUSHROOM FRITTATA

How to Prepare Basic Frittata Mix 1. Prepare the frittata mixture of your choice (such as the spinach and mushroom one which follows) and cool to room temperature.

2. It may be cooked a day or more in advance and refrigerated.

3. Bring to room temperature before using.

4. Preheat oven to 325 degrees F with the rack in the bottom position. Use the olive oil to grease generously an 11x7-inch glass baking dish if cutting into squares, or a 15x11-inch pan if making rolls. Be sure the sides are well greased.

5. Combine the eggs, water, Parmesan, salt and pepper in a blender jar.

Blend at high speed just until foamy, about 10 seconds, or whisk until foamy. Pour into a mixing bowl and fold in the chosen frittata mixture.

Pour into the prepared dish, making sure to distribute the solids evenly.

6. Cut into squares. Bake 15 min. Rotate the pan in the oven and continue baking until very lightly browned around the edges and set in the center, about 10 min., or slightly more for wetter frittata mixtures. Remove from oven.

7. Let the frittata stand 10 min. Cut into quarters with a sharp serrated knife. Remove the pieces to a cutting surface and cut them into 1-inch squares and serve either warm or at room temperature, or make into rolls and slice across.

8. The frittatas can be made a day in advance. After cutting in quarters wrap the pieces separately and store in the refrigerator.

9. If serving the frittata at room temperature, simply unwrap, cut into 1-inch squares and let come to room temperature. If serving the frittata warm, place unwrapped on a baking sheet in a 350 degrees F over for 10 min.

(Makes 60 1-inch squares or 60½-inch slices) How to Prepare Spinach & Mushroom Frittata: 1. Wash the spinach leaves in 2 or 3 changes of water. Thoroughly dry the leaves, either in a salad spinner or by rolling in several thicknesses of paper towels. Shred the spinach across the leaves into ½-inch wide strips.

2. Heat the oil in a large (14-inch) heavy skillet over medium heat. Add the onion and garlicup Saute until the onion is wilted and lightly browned, about 4 min. Add the mushrooms. Saute 3 min. Add the tomato and spinach.

Reduce the heat to low and stir until the spinach is wilted. Cover the saute pan and cook 2 min. Transfer the mixture to a strainer and squeeze out excess liquid with a wooden spoon. When the spinach mixture is cool, stir into Basic Frittata Mix and bake as in basic method.

(Makes enough for one frittata.) Copyright credit: 1992 Barbara Kafka © 1996 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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