Frittata Recipes

What's your favorite? Mine so far is listed below. :)

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Spinach Mushroom Frittata
"Moosewood Restaurant Low-Fat Favorites" by the Moosewood Collective - 1996
4 Servings

"This nicely textured, very tasty frittata, featuring classic Greek flavorings, is an appetizing brunch dish that is hearty enough for supper, also." - author

2 to 3 garlic cloves, minced or pressed
1 large onion, chopped
2 teaspoons olive oil
10 ounces fresh button mushrooms, thickly sliced
1/2 teaspoon dried thyme

10 ounces frozen chopped spinach, thawed and drained *OR*
10 ounces fresh spinach, stemmed and rinsed

2 eggs
6 egg whites

1 tablespoon fresh dill weed *OR*
1 teaspoon dried dill weed

1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated feta cheese, (optional)

In a 10- to 12-inch nonstick skillet, saute the garlic and onions in half of the olive oil on low heat for about 5 minutes. Add the mushrooms and thyme, cook for 5 minutes, and remove the skillet from the heat. Meanwhile, in a separate pot, cover and cook the spinach on low heat with just the water that clings to it from rinsing, until the spinach is just wilted. Let cool in a colander, press to remove some liquid, and chop.

In a large bowl, beat the eggs, egg whites, dill, salt, and pepper until evenly colored. Stir the spinach, mushrooms, and feta, if using, into the eggs.

Coat the bottom of the skillet with the remaining oil and return it to medium heat. When the skillet is hot, pour in the egg mixture. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and just beginning to brown. Place a large, flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook about 5 minutes more, until the eggs are fully cooked. Serve immediately or at room temperature.

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Donna's Notes:
I used the frozen chopped spinach and didn't bother cooking it; it was not listed on the original recipe (I made the original fresh spinach optional), but my substitution worked quite nicely. This was a light and sweet accompaniment to a French Potato Salad I made for my work lunches. Both the frittata and salad warmed well in the microwave, and are definitely keepers!