Ingredients with Measurements:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups penny bun mushrooms, sliced
• 2 cups baby spinach leaves
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
Special Equipment Needed:
• 10-inch oven-safe skillet
• Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the penny bun mushrooms and cook until softened, about 5 minutes.
5. Add the baby spinach leaves and cook until wilted, about 2 minutes.
6. In a medium bowl, whisk together the eggs, cream, salt, and pepper.
7. Pour the egg mixture into the skillet and stir to combine.
8. Sprinkle the Parmesan cheese over the top.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is set and golden brown.
10. Remove from the oven and let cool for 5 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: 6
Nutritional Information (per serving):
Calories: 250
Fat: 18g
Carbohydrates: 5g
Protein: 13g
Substitutions for Ingredients
• Olive oil: canola oil, vegetable oil, or melted butter
• Onion: shallot or leek
• Penny bun mushrooms: white button mushrooms, shiitake mushrooms, or cremini mushrooms
• Baby spinach leaves: kale or Swiss chard
• Heavy cream: half-and-half or whole milk
• Parmesan cheese: Asiago cheese, Gruyère cheese, or Pecorino Romano cheese
Variations:
• Add cooked bacon, sausage, or ham to the frittata.
• Add roasted vegetables, such as bell peppers, zucchini, or squash.
• Substitute feta cheese for the Parmesan cheese.
Tips and Tricks:
• Make sure to preheat the oven before baking the frittata.
• For a fluffier frittata, use a fork to fluff up the eggs before baking.
• To ensure even cooking, make sure the ingredients are evenly distributed in the skillet.
Storage Instructions:
The frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The frittata can be reheated in the microwave or in a 350°F oven for 10 minutes.
Presentation Ideas:
• Slice the frittata into wedges and serve with a side salad.
• Cut the frittata into cubes and serve as an appetizer with toothpicks.
• Serve the frittata with a dollop of sour cream or Greek yogurt.
Garnishes:
• Chopped fresh parsley
• Sliced green onions
• Chopped fresh basil
• Sliced cherry tomatoes
Pairings:
• Roasted potatoes
• Sauteed greens
• Buttered toast
Suggested Side Dishes:
• Roasted asparagus
• Sauteed mushrooms
• Grilled zucchini
Troubleshooting Advice:
• If the frittata is not cooked through, cover the skillet with foil and bake for an additional 5 minutes.
• If the frittata is browning too quickly, reduce the oven temperature to 350°F.
Food Safety Advice:
• Use fresh, high-quality eggs for the best flavor and texture.
• Make sure all ingredients are cooked through before serving.
Food History:
The frittata is an Italian dish that dates back to the 16th century. It is similar to an omelette, but it is cooked without folding the eggs over.
Flavor Profiles:
This frittata has a savory flavor with a hint of garlic and Parmesan cheese. The mushrooms and spinach add a subtle earthiness to the dish.
Serving Suggestions:
• Serve the frittata with a side of roasted potatoes or sautéed greens.
• Top the frittata with a dollop of sour cream or Greek yogurt.
• Serve the frittata with a side of buttered toast or grilled bread.
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