Tuesday, February 19, 2008

Mushroom Lover's Frittata with Spinach and Cheese

Mushroom Lover's Frittata with Spinach and Cheese
This Mushroom Lover's Frittata with Spinach and Cheese is a great meatless dish for breakfast, lunch, or dinner!

(Updated with better photos, May 2013.)  Doesn't everyone love a frittata? If you're not familiar with them, frittatas are a type of Italian omelette that's not folded, but instead cooked on top of the stove, and then browned under the broiler to finish. This is such a perfect dish for a quick breakfast, lunch, or even dinner. I've been making frittatas for quite a long time, but my frittata preferences have evolved over the years, and now I make them heavy on the veggies in proportion to the eggs, kind of similar to the Spanish egg dish called a tortilla, where eggs are mostly used to bind the ingredients together. 

In this recipe I used 12 ounces of brown cremini mushrooms for lots of mushroom flavor. I made this a few weeks ago, just fooling around in the kitchen on a weekend, but when I loved the way it turned out, I made it again so I could write down the recipe and take these photos for the blog. If you like mushrooms, this is a delicious and easy meal.

Saute brown cremini mushrooms (also called Baby Bella mushrooms) for about 5 minutes in olive oil. You can use any type of mushrooms here, but I'd pick something with more flavor than plain white mushrooms.

When mushrooms are softened, add green onions and spinach and saute a couple of minutes. Then add the cheese and let it melt into the veggies for a minute before you pour in the eggs. The frittata is cooked with a lid on for about 15 minutes, then finished with 2-3 minutes under the broiler. You can skip the broiling step if you don't have a broiler-proof frying pan, but I think it makes it really look and taste especially good to have a nice browned top to the frittata.


Mushroom Lover's Frittata with Spinach and Cheese
(Makes six servings, recipe created by Kalyn.)

Ingredients:
12 oz. mushrooms, cleaned and sliced (I buy the pre-sliced mushrooms for this. If you're slicing your own, don't make slices too thin.)
2-3 tsp. olive oil (will depend on the pan)
1-2 green onions, sliced
2 cups chopped baby spinach leaves (washed and dried)
6 eggs
1/2 tsp. Spike Seasoning (or more)
1/2 cup grated low-fat mozzarella cheese, plus a tiny bit more to sprinkle on top if desired
1/4 cup Parmesan cheese

Instructions:
Preheat broiler. Use a 12 inch frying pan with a non-stick surface for best results with this recipe. Spray bottom and sides of pan with olive oil or non-stick spray. (Spraying the sides is fairly important or the eggs will stick to the sides, making it hard to get pieces out.)

Heat 1 tsp. olive oil over medium heat. Add mushrooms, season with spike seasoning, and saute about 5 minutes, until mushrooms are softened and liquid has evaporated. Add a tiny bit more oil, then add green onions and spinach to mushrooms and saute 2-3 minutes, until spinach has wilted quite a bit.

While spinach is wilting, beat eggs well. Sprinkle cheese over wilted spinach/mushroom mixture and let melt about 1 minute. Then pour eggs over, using a fork to separate the veggies so egg runs down between vegetable pieces. (You can sprinkle a tiny bit more cheese over the eggs if desired.) Cover pan with lid, reduce heat to very low and cook about 15 minutes, or until eggs are nearly set but still slightly soft in spots.

Remove lid and put frittata under the broiler for 3-5 minutes (depending on how close to the heat you have it) until the top is nicely browned and eggs are set. Let cool about 2 minutes, then slice like a pie into six pieces. Serve hot.

This is delicious with a dollop of sour cream. You can make this on the weekend and store in plastic containers in the fridge, then heat one for breakfast every day. (Be careful not to microwave too long or the eggs will turn rubbery.)

Click Here for Printer Friendly Recipe

South Beach Suggestions:
With mostly low-fat cheese and heavy on the vegetables, this is a perfect dish for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

Other Frittata Recipes from Kalyn's Kitchen:
Frittata with Zucchini, Sun-Dried Tomatoes, and Sausage (all phases)
Frittata with Canadian Bacon, Green Onions, and Cheese (all phases)
Asparagus and Tomato Frittata with Havarti and Dill (all phases)
Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives (all phases)
Garden Veggie Frittata with Chives and Parmesan (all phases)

More Ideas for Delicious Frittatas:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Asparagus Frittata from Simply Recipes
Frittata with Asparagus, Tomato, and Fontina Cheese from Rookie Cookery
Nan's Potato, Pepper, and Onion Frittata from Food Blogga
Paula Deen's Artichoke Frittata from A Fridge Full of Food
Frittata with Tuscan Kale from Lucullian Delights

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38 comments:

Karina said...

Yes, please! (I so miss frittatas since I had to give up eggs.) This one looks unbelievably good.

And hey, thanks for the shout-out on my blue corn chip version. :)

Doodles said...

Kaylyn this would be perfect for our 2nd annual Pullet Surprise. I love, love frittata's, all kind. Must try this.........thanks!!!

http://pbetouffee.blogspot.com/2008/02/second-annual-pullet-surprise.html

Joy the Baker said...

That is totally my kind of breakfast! I looks healthy and delicious and I love all the mushroom goodness! So Yum!! Thanks for sharing!

One Food Guy said...

I love frittatas! Here are a couple other great frittata ideas:

Asparagus, red pepper and Manchego Frittata
Arugula and Goat Cheese Frittata

Christine said...

Great looking frittata, Kalyn. Thanks for the link!

inadvertentgardener said...

Kalyn, I could eat frittatas all day long, I think. This combo sounds delicious -- and it looks great, too! I agree with you -- I love making them so there's more focus on the "stuff" inside than the egginess. Perhaps it's because I lived in Spain for awhile?

Chris said...

I am a big fan of dishes like this! I made an awesome Chard and Roasted Pepper Frittata that I think was one of my favs. http://melecotte.blogspot.com/2007/08/chard-and-roasted-pepper-frittata.html

Lydia (The Perfect Pantry) said...

This is my idea of a great frittata, too. I often make them for dinner with whatever veggies I have in the house -- asparagus and mushroom, with a bit of red bell pepper, is a favorite combination. They're also good at room temperature, cut into small pieces, as part of a brunch buffet.

Peter M said...

Kalyn, your frittata is "molto bene"...great for lunch or light dinner.

Rebecca said...

This sounds delish! It may just be on the menu tonight!

Pam said...

I've bookmarked this! It sounds great, I love frittatas.

Meeta said...

I agree this would also be categorized as my idea of a great frittata. I can also imagine some feta to substitute the mozzarella.

Kalyn said...

Thanks for the nice thoughts everyone.

Meeta, you know I would never argue against using Feta, it's one of my favorite flavors.

RecipeGirl said...

I think frittatas are great for dinner. My hubby though would beg to differ. This sounds yummy!

Maria said...

I am a mushroom lover! This looks yummy!

lpatterson768 said...

Kalyn, Great minds think alike? LOL
My frittata this morning was onion, green pepper, shitake mushrooms, with a tiny bit of cheddar and a few crumbles of bacon (mostly SB friendly). I have never posted here before, but needed to say an enormous THANK YOU for the Tilapia with Warm Tomato Relish that I just finally tried this weekend. It was totally divine! I have shared the recipe with several friends who agree it is awesome.

Ruth Daniels said...

It is a perfect meal...I just made one very similar...great minds think alike, I guess. ;-)

sher said...

Yes--I love a good frittata, and that looks like a great one! All those mushrooms would make it extra special for me.

Terry B said...

How do you do it, Kalyn? I just finished a generous lunch and you've got me hungry with this.

I love baby bellas too--and Trader Joe's sells them already sliced and cheap--but I've been rediscovering the joys and health benefits of plain old button mushrooms lately.

Sherry said...

Yum...perfect Sunday morning recipe! Thanks for posting it!

Lynn said...

Being a mushroom lover, this is right up my alley! Looks great.

bee said...

that is a truly gorgeous and soul-satisfying meal.

Kevin said...

That frittata looks so good! Nice and simple and yet so tasty.

TopVeg said...

frittata must be the dish for the vegetable gardener. a great way to use home grown veg

thanks

ejm said...

Mmmm, this looks good, Kalyn!

-Elizabeth

Simona said...

I am currently growing this kind of mushroom in my house. I am not yet sure whether it is worth it, money wise, but it is certainly a lot of fun to see them growing. I got the kit from a local vendor and it is called Mushroom Adventures.

Kalyn said...

I think it's interesting how many people have commented on this simple recipe. Obviously I'm not the only one who loves dishes like this.

Simona, love the idea of growing your own mushrooms. That does sound really fun.

Lore said...

Great frittata Kalyn! I love light dishes and this one looks yummy too.

Glenna said...

Mmmmmm...frittata..one of my favorites and that looks fantastic!

Anonymous said...

Made it yesterday. Fabulous!!

Lacey said...

Mmm! Just tried this with Mushrooms, Garlic, and Asiago-Parmesean grated cheese and it turned out lovely. I will definitely use a nonstick pan next time, though! Thanks!

Kalyn said...

I'm glad people are liking this! Lacey, yes a non-stick pan will make a big difference here.

Jill said...

Looks absolutely delicious! What pan do you use, if you don't mind me asking? I don't think I have a skillet that is broiler proof. Would love to buy a nonstick broiler proof pan.

Kalyn said...

Jill that's just a cheap pan I bought at Big Lots! It's not completely ovenproof, but when I broil the frittata I just keep the handle hanging out of the oven!

The Bateman Family said...

Mmmmmmmm!!! I can't wait to make this!! You really are an incredible cook!

Kalyn Denny said...

Thanks Heather!

colleen said...

I use my cast iron black frying pan when I make frittatas.. Works great~

Jennie Phaneuf said...

Eggs, cheese, and lots of 'shrooms… What's not to love. Pinned!

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