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SPINACH AND MUSHROOM FRITTATA
Active Time : 10 minutes Total Time : 15 minutes Serves : 4 servingsINGREDIENTS
- 4 teaspoons organic extra virgin olive oil divided
- 2 each garlic cloves minced
- 1 cup sliced button mushrooms
- 2 cups organic baby spinach
- 6 cage free large brown eggs
- 1/2 cup organic sharp white cheddar cheese
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
DIRECTIONS
Preheat the broiler.
In a large ovenproof skillet (preferably nonstick) heat 2 tablespoons oil over medium heat. Add garlic and saut? until fragrant, about 30 seconds. Add mushrooms and saut? until they have released their juices and the juices evaporate, about 5 minutes.
Stir in spinach and cook until wilted. Take off the heat.
In a medium bowl whisk together eggs, cheese, salt, and pepper. Stir in spinach mixture.
In the same skillet heat remaining 2 tablespoons oil over medium heat. Pour in egg mixture and stir once or twice with a spatula to scrape up some the cooked egg on the bottom of the skillet, allowing more of the egg mixture to cook.
When the bottom of the frittata is set but the top is still creamy, place in the oven and cook until set and starting to brown, about 3 minutes. Keep an eye on the frittata to prevent it from overcooking.
Serve right out of the skillet, or if the skillet is nonstick, slide in onto a plate before slicing.