2 May, 2017
The Best Frittata
I have had this recipe from CL for eons. I’ve used it for parties (use your pizza cutter to make 16 mini slices for a great appetizer) and cut into 4 for that many days of breakfasts!
I love this at room temp, better than hot or cold, but choose your meal as you see fit!
Most recently i decided to get a little giggy and update the recipe with spinach and garlic. Garlic was indeed the missing item all these year! Kicks it up a notch and just adds a little umph! Squee!
Also i tried some halved cherry tomatoes at the last minute under the broiler and omg… best decision!
- Frying pan that can go under the broiler
- Egg white separator (i am no good with the egg in the shell shifting thing)
- Garlic grater – cause now that i know the joy of grating garlic, i will never go back
- Paper towels
- Bendable spatula (really helps to get your frittata out of the pan!
- 1 (8-ounce) package mushrooms (or 1 can drained and squeezed) - chopped
- 1-2 cups spinach (slice, after measuring)
- 1-2 cloves of garlic, grated
- 1/2 cup shredded Parmigiano-Reggiano cheese (or 1/2 cup feta)
- Salt and pepper to taste
- 6 cherry tomatoes, halved, optional
- 3 large egg whites
- 2 large eggs
- Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with olive oil.
- Add mushrooms to pan; sauté 12 minutes or until lightly browned.
- At about the 10 minute mark, add the spinach and garlic
- Place mixture in a bowl; cool slightly.
- As mushrooms cook, whisk, beat your egg and egg whites in a medium bowl (big enough to hold all the ingredients)
- Heat broiler
- Wipe pan clean with paper towels.
- Spray pan with cooking spray, head over medium heat
- Add mushroom mixture, cheese, salt and pepper to eggs.
- Add mushroom mixture to pan; cook, covered, for 5 minutes or until almost set.
- If using tomatoes, add those to the top
- Broil 3 minutes or until egg is set. Cut into 4 wedges.
- This is such a versatile recipe! change out the cheese, the veggies, the spices!
I love how versatile this recipe it! I ran out of parmesan and threw in some feta, and wowza! Still yummy!
So branch out, see what you have in your fridge, try it out!
My most recent one, i didn’t have any mushroom – fresh or canned, so i just did more spinach and additional tomatoes on the top. Slurp! I had 2 pieces for breakfast – but honestly that is still on 240 calories and lots of protein for a meal – not bad!
Pro tip – spend an inordinate amount of time whipping those eggs. I like how it comes out better when you work on them a bit first!
The timing is up to you – i find that the time to cook the mushrooms just seems to be forever, but the garlic and spinach is moments! Always add the garlic with the spinach or even a smidge before to get it to open up in the pan!
I also tend to let my frittata sit longer on the stove top, till i can see the sides are mostly set, and then i add the tomatoes and toss it in the oven!
If you don’t have a frying pan you can use in the oven (i only recently got a full steel pan), you can double wrap your handle in foil – and then to be green, use that same foil to wrap up your pieces after they cool! (Obviously read your manufacturer’s instructions before putting your pan under the broiler!)
I definitely like this recipe at room temp. I tend to take it out of the fridge prior to my shower to let it warm up before i eat it!
If you give this a try, let me know what you thought, and if you tried other ingredients, let me know! Always looking for something new to try!