Breakfast (or brunch) frittatas are the best. They are easy to make, easy to clean up, and difficult to mess up. That and the recipe variations are near endless, so you could spend many a weekend testing out new frittata ideas to impress at your next hosted shindig. Frittatas feed a crowd well and often look more presentable than the effort that went into the dish.
Below is a frittata recipe that incorporates red spinach and baby portobello mushrooms. Red spinach is a popular cooking ingredient among South Asian and African cuisines. It’s packed with even more super food properties than, and tastes similar to the more commonly found green spinach. Frankly, and this is completely objective, but I like the flavor of red spinach better. It’s flavor is slightly more nuanced than green spinach, with stronger earthiness and mineral notes coming through to one’s palate. Paired with baby portobello mushrooms, fresh thyme, and goat cheese in this frittata, you’re sure to enjoy red spinach whether you want to or not.
What is a frittata?
The frittata is an Italian egg-based dish with a rich history that dates back several centuries. While the exact origins are unclear, frittatas have been a staple of Italian cuisine, particularly in regions such as Rome and Southern Italy, where they are commonly enjoyed as a versatile and satisfying meal.
The word “frittata” is derived from the Italian verb “friggere,” which means “to fry.” Historically, frittatas were made by frying beaten eggs and combining them with various ingredients, including vegetables, meats, cheeses, and herbs. This cooking method allowed for the use of leftovers or readily available ingredients, making frittatas a practical and economical dish.
Frittatas gained popularity among Italian peasants and working-class families who needed affordable and nourishing meals. The dish was traditionally prepared in a skillet or frying pan, cooked slowly over low heat to ensure even cooking and a light, fluffy texture. Frittatas were often enjoyed as a complete meal, served hot or at room temperature, and were suitable for any time of day.
Over time, frittatas evolved and adapted to different regional variations and personal preferences. Today, there is a wide variety of frittata recipes, each with its own unique combination of ingredients and flavors. Some popular additions include vegetables like spinach, mushrooms, zucchini, and potatoes, as well as various cheeses, herbs, and cured meats.
Red Spinach & Mushroom Frittata
Course: MainsCuisine: American, Fusion, BreakfastDifficulty: Easy4
servings15
minutes30
minutes45
minutesRed spinach, baby portobello mushrooms, onion, garlic, thyme, and goat cheese combine to create a quick, easy, and delicious frittata
Ingredients
2-3 cups 2-3 red spinach, roughly chopped
1 small 1 yellow onion, diced
1 clove 1 garlic, minced
2 cups 2 baby portobello mushrooms, quartered
12 large 12 eggs
1/4 cup 1/4 heavy cream
1 tablespoon 1 fresh thyme leaves
1 teaspoon 1 salt
1 teaspoon 1 ground black pepper
1 cup 1 crumbled goat cheese
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 butter
Directions
- Preheat oven to 350°.
- Heat 1 tablespoon extra virgin olive oil and 2 tablespoons of butter in a cast iron skillet over medium heat. Add the diced yellow onion and minced garlic. Cook for 2-3 minutes.
- Add the mushrooms and thyme leaves, and continue cooking for 3-4 minutes. Add the red spinach and 1 tablespoon of extra virgin olive oil. Stir and cook for 2-3 minutes, until the spinach begins to wilt.
- In a large mixing bowl, beat together eggs, heavy cream, salt, and ground black pepper. Beat thoroughly to combine.
- Sprinkle the crumbled goat cheese over the sautéed mushroom and spinach mixture. Pour the beaten egg mixture over the goat cheese and vegetables. Gently shake or stir to evenly spread the egg mixture around the skillet. Leave on the stove top for 1 minute to let the edges set.
- Bake at 350° for 15-20 minutes. A fork or knife should come out clean from the center of the frittata once it’s done.
- Drizzle with balsamic glaze and serve!
