mushroom, spinach and feta frittata

  • Currently 4/5
2 (about 1 lb) medium Yukon gold potatoes, diced into 1/4-inch cubes
1 large onion, diced
4 garlic cloves, minced
8 oz mushrooms, sliced (2 1/2 cups)
6 large eggs
1/2 cup spinach, packed
1/2 oz parmesan cheese, finely grated (1/2 cup)
2 oz mozzarella, grated (1/2 cup)
3 oz feta cheese, crumbled (a bit more than 1/2 cup)
salt and pepper, to taste
special equipment
10-inch skillet with heat-proof handle
1. heat skillet on medium-high with 2 tbsp of oil. when it starts to get hot and smoke, add potatoes and seasonings, stir to combine and to evenly brown potatoes. after potatoes become golden brown, turn down to medium-low and continue cooking with lid on, tossing every now and then to keep potatoes from burning. after potatoes have cooked through, set aside in a medium bowl.
2. set skillet back to medium-high heat. add onions and garlic and sauté for about 2 minutes and then add mushrooms with 1/8 teaspoon of salt. sauté for another 5 minutes or so until mushrooms have lost most of its moisture and reduced.
3. beat eggs in a medium-size bowl. add spinach and just the parmesan and mozzarella cheese. stir to combine.
4. add potatoes to skillet and stir just until combined. add the egg mixture and turn heat down to medium-low. with a wooden spoon or heat-proof spatula stir mixture around to redistribute developing cooked curds and wet, raw egg, occasionally lifting the sides to separate from pan.
5. when frittata starts to set with a few raw egg spots left, remove skillet from range top. sprinkle on the feta and place in broiler and cook for another 2-3 minutes or until surface starts to brown and surface is set and no longer jiggly.
Cuisine   ItalianDish   Main Dish
Cooking Method   Pan FriedMain Ingredient   Vegetables
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Low-Calorie, Low-Fat, Low-Sodium, Vegetarian

More recipes like this one...