Creamy Spinach and Mushroom Frittata

Creamy Spinach and Mushroom Frittata This classic brunch dish is easy to make and packed with flavor. The combination of creamy ricotta and spinach with earthy mushrooms and nutty Parmesan cheese makes for a satisfying and versatile dish. Feel free to customize the recipe by adding other vegetables, such as zucchini, bell peppers, or cherry tomatoes. Serve with a side of crusty bread or breakfast potatoes for a complete meal.

The origins of the frittata can be traced back to ancient Rome, where it was known as "patina." Made with eggs, flour, and water, this simple dish was a staple in the Roman diet. Over time, the frittata evolved into its modern form, with the addition of various fillings such as cheese, vegetables, and meat. Today, the frittata is a popular dish throughout Italy and is often enjoyed as a breakfast or lunch dish.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 small onion, chopped
• 1 clove garlic, minced
• 8 oz mushrooms, chopped
• 10 oz baby spinach
• 8 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a little oil in a skillet and cook the onion and garlic until softened.
3. Add the mushrooms and cook until softened.
4. Transfer the mushroom mixture to a 9-inch pie plate.
5. In a large bowl, whisk together the eggs, cream, Parmesan, salt, and pepper.
6. Pour the egg mixture over the mushroom mixture.
7. Bake in the preheated oven for 30-35 minutes, or until set.
8. Let cool slightly before slicing and serving.

Why It Works

• The combination of eggs, cream, and Parmesan cheese creates a rich and creamy base for the frittata.
• The mushrooms add a savory and earthy flavor.
• The spinach adds a pop of color and freshness.
• Baking the frittata in a preheated oven ensures even cooking.
• Letting the frittata cool slightly before slicing helps it set and prevents it from falling apart.