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Mushroom & Spinach Fritatta

Serves 2-3
15 minutes

2 tablespoons butter
3 cloves garlic, minced
1/2 cup onion, sliced
1 cup or 8 ounces reconstituted dried mushrooms
2 cups fresh spinach, chopped
6 eggs
1/2 teaspoon trapani sea salt
1 dash freshly ground peppercorns
1/2 cup grated parmesan cheese

Reconstitute mushrooms. Melt butter in an oven proof skillet. Add garlic, onions and mushrooms cooking until onions are translucent. Add spinach, saute for 2 minutes.
Beat eggs, salt& pepper together. Pour over mixture in skillet, stirring to combine.
Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
Sprinkle with cheese and put in oven.Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned. Can be served warm or room temperature.

Recipe and photo adapted from

Products suggested for this recipe:

Porcini Mushrooms
These porcini mushrooms are carefully selected for their exceptional taste and aroma.
From $12.95

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

More Details