Frittata with Mushrooms, Spinach, and Feta

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Frittata with mushrooms, spinach, and feta
I love frittatas - a little bit fancier than scrambled eggs and way simpler to make than omelettes. They are so easy to put together and it’s a great way to use up left-over veggies, cheeses, herbs and meats from the fridge. Frittatas are perfect for a breakfast or brunch party, but also make a great weeknight dinner with toast and a simple salad. Hope you give this versatile egg dish a try.
Ingredients
8 extra large eggs
¼ cup heavy cream/ whole milk
½ cup feta cheese
1 tsp salt (to taste)
½ tsp pepper (to taste)
½ tsp paprika
½ tsp chopped thyme leaves
2 tsp olive oil
4 cups roughly chopped mushrooms
1 ½ cups fresh chopped spinach
½ cup chopped spring onions/chive
Directions
1. Preheat oven to 325°F.
2. Roughly chop the mushrooms, spinach leaves and spring onions.
3. In a bowl whisk together the eggs, cream and ¼ cup of feta cheese. Season eggs with ¾ tsp salt and ¼ tsp pepper. Set aside.
4. On the stove, heat an oven safe 10-inch skillet on medium heat. Drizzle with olive oil and add the mushrooms and sauté until the mushrooms have released their water and turn golden brown.
5. Add the spring onions, thyme and a ¼ each tsp of salt, pepper and paprika. Remove from pan.
6. Add spinach to pan and sauté until wilted. Return the mushrooms and spring onions to the pan and stir to combine.
7. Add the egg mixture to the pan, turn off the heat, and top with the remaining ¼ cup feta cheese and ¼ tsp paprika.
8. Transfer the pan to the middle rack of the oven and bake for 15-20 minutes until the frittata is puffed and lightly golden and the centre is just set. Do not overbake as this will dry out the frittata.
9. Serve warm or at room temperature.
Notes
1. Frittatas are very versatile and can be made with a range of ingredients- veggies, meats, cheese, herbs. A good ratio to use is 6-8 eggs: ¼ cream or milk: ½ cup cheese: 2 cups cooked veggies and/or meats.
2. Just remember to sauté the veggies like spinach, mushrooms, zucchini, broccoli well before adding the eggs. This will ensure that they release all their liquid and will prevent the frittata from becoming soggy.
3. Use an oven safe skillet or cask iron pan with low sides. For this recipe a 10-inch pan is best.
4. This recipe can easily be scaled up or down depending on your pan and serving size.
5. Do not overbake as this will result in a dry frittata. Bake until the centre is just set, and the frittata looks puffed. You can also insert a knife in the centre to test: if raw eggs run into the cut, bake for another few minutes, if the eggs are set then remove the frittata from the oven.
6. When the frittata is first removed from the oven it will be very puffed- as it cools it will flatten a bit- don’t worry this is perfectly normal.
7. Many frittata recipes will cook the eggs on the stove until its set around the edges before transferring to a 400°F oven for 8-10 minutes to finish cooking. But for this recipe I decided to use an alternate method and cook in a more moderate oven for a little more time. This ensures that the veggies do not burn while the eggs cook.