Spinach & Mushroom Frittata
- Active Time 20m
- Total Time 20m
- 8 extra-large eggs
- 2 tablespoons milk
- Salt and freshly ground pepper to taste
- A dash of hot sauce
- 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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
343 calories; 26g total fat; 537mg cholesterol; 241mg sodium; 5g carbohydrates; 1g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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