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Spinach & Mushroom Frittata

Source: Fine Cooking - Issue No. 24
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
8 extra-large eggs
2 tablespoons milk
A dash of hot sauce
salt and freshly ground pepper to taste
1 large bunch fresh spinach, washed, drained, and chopped
3 tablespoons unsalted butter
1/4 pound mushrooms, trimmed and thinly sliced
2/3 cup grated gruyere cheese
Spinach & Mushroom Frittata Recipe at
Whisk the eggs vigorously. Mix in the milk, salt, pepper, and hot sauce. Heat the oven to 400 degrees F.

In an ovenproof pan, saute the spinach in the butter, then add the mushrooms. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the grated Gruyere.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 343
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 241mg
% Cal. from Fat: 68%
Cholesterol: 537mg
Protein: 22g
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