Wednesday, March 23, 2011

Spinach and Mushroom Fritatta

Fritatta (An italian word) is an egg dish.We can use any veggies, cheese, meat that we have on hand. Spinach & mushroom combo is always a hit one.


125 gm young spinach leaves or frozen spinach cubes
175 gm button mushrooms
1 medium size onion finely chopped
2 pods of garlic finely chopped
1 tablespoon of olive oil
50 gm parmesan cheese
salt and pepper for seasoning


Preheat the oven to high.
Rinse and dry the spinach & chop it well.
Heat oil in an oven proof skillet on the stove.
Add onion & garlic and saute over a medium heat for 3-4 minutes, until soft.
Add mushroom and fry, stirring frequently for further 3-4 minutes.
Add spinach and cook for further 3-4 minutes, until the excess liquid has evaporated. Add pinch of salt and freshly ground pepper.

In the meantime break eggs into a bowl, then add one tablespoon of water. Add salt and pepper and beat together well.(Eggs for frittata may be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result).

Pour the egg mixture into spinach and cook for 5 minutes in low heat until the eggs will be almost done under but still moist & runny on top.

Sprinkle Cheese over the top , keep skillet inside an oven and grill(broil) for 2- 3 minutes.
If the skillet is not an oven proof, we can carefully place the cooked fritatta on a baking tray or in an oven proof plate under the grill.

Cut into wedges and serve.
Fresh salad is the best accompaniment to fritatta.

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