I so love entertaining and waking up to guests hungry after a wonderful evening of just simple fun. Here is an easy and not too complicated breakfast dish that will satisfy all .
SPINACH & MUSHROOM FRITTATA
serves 4-6 (depending on how hungry the crowd is)
1/4 cup heavy cream
1/2 medium yellow onion finely chopped
1 cup thinly sliced mushrooms (I like cremini)
1/4 cup fresh oregeno
8 cups fresh spinach
White wine or vegetable stock
Fresh Feta cut into 1/2” cubes (or, my favorite is * see below)
Salt, pepper, chili flakes
Preheat oven to 350 F
My go-to pan for this is a very seasoned 10” cast iron pan with a 2 1/2 inch rim.
Mix eggs and cream till foamy and set aside.
Brush olive oil over pan including sides. Add onion and sauté until translucent.
Add mushrooms and stir frequently. I alternate white wine and a little olive oil when needed. You do not want it to dry out and have the onions over cook.
Once mushrooms are soft add in oregano and spinach a 1/2 cup at a time.
You will need to add liquids during this process. I alternate between white wine and stock. Just enough to make sure it does not dry out. It is important it does not become too wet and soupy.
At this point, brush a little olive oil on sides of pan. Pour in egg mixture and
gently stir all ingredients together.
Season on a touch of salt, pepper and chili flake.
Add the cubed feta around the top and maybe a few sprigs of oregano for a last minute touch.
Place pan in center of oven and bake 20 minutes or until it starts to rise.
It is done when you touch the center and it bounces back!
Serve with your favorite side dishes….fresh scones, maple sausage and Canadian bacon (I don’t eat meat however the boys love it!)
* marinated Herbed Cow’s milk feta