Amidst all the slow cooking going on around here, I needed a skillet-centered break. This six ingredient, vegetable-heavy frittata fit the bill for this week’s Meatless Monday.
Spinach & Mushroom Frittata from Hannaford.com
1 Tbsp. olive oil
2 portabella mushroom caps, coarsely chopped
1 (5 oz.) pkg. baby spinach, coarsely chopped
2 portabella mushroom caps, coarsely chopped
1 (5 oz.) pkg. baby spinach, coarsely chopped
1/4 cup thinly sliced scallions or chives
5 eggs, lightly beaten
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper
1/2 cup crumbled feta cheese
Warm the olive oil in a large, oven-safe skillet over medium heat. When hot, add the mushrooms. Cook and stir for about 10 minutes, the mushrooms will give off most of their water and begin to brown. Add spinach and cook until wilted, about 1 minute.
Add green onions, eggs, a sprinkle of salt and few grinds of fresh pepper. Cook about 5 minutes, until bottom and edges are beginning to set. Carefully lift the edge of the frittata and hold the pan so the liquid falls under the frittata. Continue to lift he edges and allow liquid to fall under until the center is mostly set.
Add feta cheese to the top and put under the broiler 2 – 3 minutes until frittata is golden brown and cooked through.
For Barr’s Potato and Chive Frittata, click here.
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