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Mushroom & Spinach Fritatta

Difficulty:Easy

Ingredients

  • ■   4 oz cloves garlic
  • ■   16 oz (1 lb) dried mushrooms
  • ■   4 oz ground peppercorns

Description

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 food.com

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

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