Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped Lyophyllum decastes mushrooms
- 2 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Add the chopped Lyophyllum decastes mushrooms and sauté for 5 minutes or until they are tender.
5. Add the chopped spinach leaves to the skillet and sauté for another 2-3 minutes or until wilted.
6. Pour the egg mixture over the mushrooms and spinach in the skillet.
7. Sprinkle the grated Parmesan cheese over the top of the egg mixture.
8. Cook the frittata on the stovetop for 5-7 minutes or until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set in the center.
10. Remove the skillet from the oven and let the frittata cool for a few minutes.
11. Use a spatula to loosen the edges of the frittata from the skillet.
12. Slide the frittata onto a serving plate and cut into wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 365mg
- Sodium: 450mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 16g
Substitutions for ingredients:
- Lyophyllum decastes mushrooms can be substituted with any other type of mushroom.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add diced tomatoes, bell peppers, or onions to the frittata for added flavor.
- Use different types of mushrooms, such as shiitake or portobello, for a different taste.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to loosen the edges of the frittata from the skillet before sliding it onto a serving plate.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the frittata on a bed of fresh spinach leaves for added color and texture.
Garnishes:
- Garnish the frittata with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve the frittata with a side salad or fresh fruit for a complete meal.
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Sautéed green beans or asparagus
Troubleshooting advice:
- If the frittata is not cooked through in the center, place it back in the oven for a few more minutes until set.
Food safety advice:
- Make sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Frittatas are a traditional Italian dish that originated in the 16th century.
Flavor profiles:
- The Lyophyllum decastes and spinach frittata has a savory and earthy flavor from the mushrooms, with a slightly bitter taste from the spinach.
Serving suggestions:
- Serve the frittata for breakfast, brunch, or as a light dinner.
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