Spinach and Mushroom Frittata

 

 

 

In my leisure time, I randomly browse several blogs and one day I came across ‘Frittata’. It basically looked like a puffy omelette to me. But, when I went through its background (Italian cuisine) and the varied ingredients used I decided to try making one sometime. And now I’m glad I did. It came out great and was actually easy to make than I thought it would be. And the combination of ‘Eggs’, ‘Spinach’ and ‘Mushrooms’ makes it a healthy and tasteful meal. I made a skinny version. Up the quantity of veggies if you want it more fluffy. Also I added some Indian spices. You can skip them or use as per your tastes.

 

Prep time: 10 mins

Cook time: 15 mins

Serves: 2

 

Recipe

 

- Eggs – 5

- Spinach – 1 cup

- Mushrooms – 1 cup

- Onions – 1/2 cup

- Turmeric powder – 1/2 tsp (optional)

- Red chilli powder – 1/2 tsp (optional)

- Ginger-garlic paste – 1/2 tsp (optional)

- Salt – 1n1/4th tsp

- Ground pepper – 1/2 tsp

- Mozzarella cheese – 1/4th cup

 

1. Wash spinach well under running water. Heat some water in a cooking pot and blanch the spinach leaves for about 3 to 4 mins. When done, drain all the excess water by squeezing the spinach and set aside.

2. Rinse the mushrooms and chop them into small pieces. Keep aside.

3. Take a wide skillet (which is oven safe). Heat about 2 tsps of oil. Add finely chopped onions and saute until the onions are translucent.

4. Next, add chopped mushrooms and saute for a few minutes. Then, add spinach and further saute for a few minutes.

 

 

5. In the meanwhile, in a mixing bowl beat the eggs and whisk well. Add turmeric powder, red chilli powder, ginger-garlic paste and salt. Whisk again making sure there are no masala lumps.

 

 

6. Preheat your oven to 425 degrees F at this point.

7. Add the eggs mixture to the mushrooms and spinach skillet. Make sure the eggs reach the bottom of the pan so that it forms a nice crust.

8. Let it cook on medium for around 6 to 8 minutes i.e., until the bottom edges are crusty but the eggs are still runny on top. Sprinkle some shredded mozzarella cheese and ground pepper on top.

 

 

9. Now, take the skillet and place in the oven for 5 minutes. Remove when the eggs on the top seem to be done.

 

 

And that’s it! We have a nice ‘Frittata’ ready to eat. (It looks like a thin crusted ‘Egg Pizza’). We had ours with some spicy ketchup. Enjoy!

 

 

 

 

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