An Italian frittata is basically an egg bake. Usually, its filled with vegetables but can be filled with anything you desire. As Italian families don’t generally eat eggs for breakfast, a frittata is generally served for pranzo – lunch, or cena – dinner. We grew up on these frittata dishes, which my mom made generally with zucchini.
Mushroom and Spinach Frittata
- 8 extra large eggs
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 8 oz baby bella mushrooms
- 2 green onions, diced
- 4 oz spinach
- 1/2 tsp salt
- 2 tablespoons extra virgin olive oil
- Red Pepper Flakes to taste
- Preheat oven to 400 degrees. Spray or oil a large, round baking dish.
- Set a frying pan over medium high heat. Add the extra virgin olive oil and red pepper flakes and allow to heat for a minute or two. Add the mushrooms and sauté for 2-3 minutes. Add green onion and salt. Cook until mushrooms and onion are soft, about another 2-3 minutes.
- Add the spinach and cook just until wilted – about 1 minute. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk and parmesan cheese. Set aside.
- Place vegetables into an even layer on the baking dish. Pour the egg mixture on top, and finish by drizzling over some olive oil.
- Bake for 30 minutes, or until the center of the pan is just slightly jiggly. Remove from oven and let sit for 15 minutes before serving.