Spinach and Mushroom Frittata with Feta

Hello and welcome to Sunday Supper on Djalali Cooks! This week we are going to make several simple, easy recipes to give y’all a break from the heavy kitchen duty of Thanksgiving. It all starts with a healthy, vegetarian Spinach and Mushroom Frittata. I love a frittata any time of day; serve it with a salad and you have a nice, well-rounded meal with plenty of veggies and nutrients. Plus after a week of heavy holiday food and sweets, it’s a welcome change of pace to eat a little on the lighter side. Let’s get right to it!

A frittata comes together simply and quickly. There isn’t a lot of prep involved. Two containers of pre-sliced mushrooms and a bag of triple washed baby spinach make it even easier. Otherwise, we have 8 large eggs, Greek feta; half of an onion, diced; thinly sliced scallions; a few cloves of garlic, chopped; and a little cream.

The Mushrooms and Spinach

Let’s start with cooking the mushrooms. You can use any oven-safe skillet available to you. I am using my cast iron. Over medium heat, add the mushrooms to the skillet with about 1/4 cup of water. This method of cooking the mushrooms with water will help draw the water out of the mushrooms. The water will cook off; we will add a little olive oil for the browning stage, and by that point, the mushrooms will have cooked enough to not absorb the oil. This results in a cooked and browned mushroom that is not greasy.

Let the water with the mushrooms vigorously boil and add the diced onion. Season with a pinch of Kosher salt. Cook while stirring occasionally until the water is evaporated. Then add a drizzle of olive oil. Let the mushrooms develop a little browning, just about 3-4 minutes. Then add the spinach, one handful at a time, stirring to let each batch of spinach wilt between additions.

Once all of the spinach has been added and is wilted, add the chopped garlic. Season with another pinch of Kosher salt. Stir and let cook about 30 seconds to 1 minute, just until the garlic becomes fragrant. Then turn off the heat and let the mixture cool slightly.

The Eggs

While the mushroom and spinach mixture is cooling slightly, we can beat the eggs with the two tablespoons of cream. I like to do this in my 8-cup Pyrex because it makes pouring the mixture back into the pan easier.

Spoon the mushroom and spinach mixture from the pan into the beaten eggs. Then add the crumbled feta and the sliced scallions. Stir to combine.

Cooking the Frittata

Wipe out the skillet if needed, then set the burner to medium/medium-high heat. Add 1-2 tablespoons of olive oil to the skillet. When the oil becomes shimmery, pour the egg mixture into the skillet.

As soon as you see the edges beginning to set, use a silicone spatula to lift up the set edge of the egg mixture and tilt the pan to let the runny egg fill in the gap. Do this all around the edge of the frittata as the edges begin to set.

After letting the runny eggs fill in the gaps around the edges, and the edges have begun to set again, but the top is still uncooked, reduce the heat to low and place a lid on the skillet. I am using a round pizza pan to cover since my cast iron has no lid.

Set an oven rack to about 6 inches below the heating element and turn the broiler on. Let the frittata continue to cook, covered, over low heat for about 5 minutes. Check it at this point. We want the bottom layers to be set and cooked, but for there to be a little bit of uncooked egg on top. If it’s still very undercooked throughout, let it go another 5 minutes. Run a silicone spatula around the edge of the frittata, sliding it under the frittata to be sure the bottom isn’t stuck to the pan. Then turn off the burner.

Place the pan, uncovered, in the oven and broil for about 2 minutes. Watch it closely. As soon as the top begins to bubble, let it puff up and brown in some spots, then remove from broiler. Let the pan cool for about 5 minutes. Run the silicone spatula around the edges and under the frittata to ensure it’s not stuck.

Then cut it into wedges and serve.

Spinach and Mushroom Frittata

Top each serving with fresh cracked black pepper and a pinch of flaky finishing salt, if you like.

Since we lightly seasoned the mushroom mixture along the way, and the feta brings a salty pop of flavor to the eggs, overall this frittata is well-seasoned and really lets the mushroom and spinach flavors shine. The feta also brings a creamy richness that I just love with the eggs.

Thank you all for joining me today for this simple, delicious and healthy Sunday Supper. If you’re new to Djalali Cooks, catch up on recent Sunday Suppers! Stay tuned tomorrow for a classic steakhouse starter (or side); have a great day! Take care and be well, xo Kelly

Print Recipe

Spinach and Mushroom Frittata with Feta

(No Ratings Yet)

Loading...

Dinner, Main Course, Breakfast, Brunch – American

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: 25 Minutes

Pops of creamy feta with meaty mushrooms and garlicky spinach, this simple Spinach and Mushroom Frittata is a perfect meal any time of day.

Ingredients

• 1/4 cup Water
• 10 oz. Sliced Mushrooms (any variety)
• 1/2 Onion, diced
• Pinch of Kosher Salt, plus more to taste
• 3 tbsp. Olive Oil, divided
• 6 oz. Bag Baby Spinach, washed
• 2-3 Cloves Garlic, chopped
• 8 Large Eggs
• 5 oz. Real Greek Feta, crumbled
• 3-4 Scallions, thinly sliced
• Fresh Cracked Black Pepper and Flaky Finishing Salt

Instructions

1

In an oven-safe skillet, over medium heat, add the mushrooms to the skillet with about 1/4 cup of water.

2

When the water is boiling, add the diced onion. Season with a pinch of Kosher salt. Cook, stirring occasionally until the water is evaporated.

3

Add a drizzle of olive oil (about 1 tbsp.). Let the mushrooms develop a little browning, just about 3-4 minutes. Then add the spinach, one handful at a time, stirring to let each batch of spinach wilt between additions.

4

Once all of the spinach has been added and is wilted, add the chopped garlic. Season with another pinch of Kosher salt. Stir and let cook about 30 seconds to 1 minute, just until the garlic becomes fragrant. Turn off the heat.

5

While the mushroom and spinach mixture is cooling slightly, beat the eggs with the two tablespoons of cream.

6

Add the spinach and mushroom mix to the eggs.

7

Then add crumbled feta and scallions to the egg mixture and stir to combine.

8

Wipe out the skillet if needed, then set the burner to medium/medium-high heat.

9

Add 1-2 tablespoons of olive oil to the skillet. When the oil becomes shimmery, pour the egg mixture into the skillet.

10

As soon as you see the edges beginning to set, use a silicone spatula to lift up the set edge of the egg mixture and tilt the pan to let the runny egg fill in the gap. Do this all around the edge of the frittata as the edges begin to set.

11

After letting the runny eggs fill in the gaps around the edges, and the edges have begun to set again, but the top is still uncooked, reduce the heat to low and place a lid on the skillet.

12

Set an oven rack to about 6 inches below the heating element and turn the broiler on. Let the frittata continue to cook, covered, over low heat for about 5 minutes. Check it at this point. We want the bottom layers to be set and cooked, but for there to be a little bit of uncooked egg on top. If it's still very undercooked throughout, let it go another 5 minutes.

13

Run a silicone spatula around the edge of the frittata, sliding it under the frittata to be sure the bottom isn't stuck to the pan. Then turn off the burner.

14

Place the pan, uncovered, in the oven and broil for about 2 minutes. Watch it closely. As soon as the top begins to bubble, let it puff up and brown in some spots, then remove from broiler. Let the pan cool for about 5 minutes. Run the silicone spatula around the edges and under the frittata to ensure it's not stuck. Then cut it into wedges and serve. Top with fresh cracked black pepper and flaky finishing salt, if desired.