Wednesday, February 12, 2014

Fallback Frittata


There are many nights where I have made plans to make something more time consuming than usual. Longer prep foods like lasagna, blintzes, or salmon in puff pastry - all of them grand ideas until reality hits... I'm missing an ingredient. The kids are particularly clingy. There is no way I'll have time to pull all the pin bones from the fish. On those nights I fall back on a delicious stand by: egg frittata!

This baked egg dish is seriously one of the easiest and most satisfying quick meals. Eggs, milk, cheese, and vegetables are quickly sauteed up and then thrown into a hot oven to bake. Thirty minutes later you have a crispy, yet custardy, egg dish that's not only healthy, but also very tasty. Serve alongside a fresh salad, and maybe a loaf of crusty bread... you have a great 'unplanned' supper (or honestly, any meal), and no one will be the wiser! 


Spinach, Shiitake Mushroom, and Goat Cheese Frittata
serves 8


8 eggs
1/4 cup low-fat milk
2 tablespoons butter
2 cups baby spinach, washed & dried
4 ounces shiitake mushrooms, washed & roughly chopped
4 ounces soft goat cheese
salt & pepper

Preheat your oven to 350F. In a large mixing bowl, whisk together the eggs, milk, and a pinch of salt & pepper. Set aside.
In a large skillet, melt the butter over medium high heat. Once foamy, add the mushrooms. Again, a pinch of salt & pepper. Cook until the mushrooms have shrunk and have added some color, about 7-10 minutes.
Next, add the spinach and cook while stirring occasionally until just wilted. Add the egg & milk mix to the pan. Stir occasionally, scraping the bottom with a rubber spatula, and cook the eggs until they reach a soft curd. The eggs should still be runny. Take off the heat and add the goat cheese in small chunks around the pan.





If using an oven safe skillet, you can place directly into a hot oven. I prefer to transfer my egg mix to a buttered casserole dish. Bake for 25-30 minutes, or until firm & bubbly. Serve immediately.  




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