By Martha Rose Shulman
- Total Time
- About 45 minutes
- Rating
- 4(1,342)
- Notes
- Read community notes
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Featured in: Quick One-Dish Meals, Some Cooking Required
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Ingredients
Yield:Serves 6
- 2tablespoons extra virgin olive oil
- 110 ounce bag presliced mushrooms
- Salt and freshly ground pepper
- 1 to 2garlic cloves (to taste), minced
- 16-ounce bag baby spinach, rinsed
- 8eggs
- ¼cup grated Parmesan (optional)
- 2tablespoons low-fat milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
167 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
Step
2
Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
Step
3
Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
Step
4
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
- Advance preparation: This will keep in the refrigerator for 3 days.
Ratings
4
out of 5
1,342
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Cooking Notes
rubrodisca
Skipped the milk because we were out. Used green garlic instead of garlic cloves and sprinkled the parmesan on top (along with chives) instead of mixing it in. If you cook it slowly enough (with lid on), you won't need to run it under the broiler to finish cooking. Simple and tasty!
Joan Abnett
Half a grated zucchini added to this mix gives a light touch. This is a forever recipe. Whenever I see Msrtha Rose's name I know it will be good!
Barbara
Delicious recommendable Sunday brunch. My cast iron skillet was perfect; I used a palette knife to ease the frittata from the pan. I don't buy anything pre-sliced so my own sliced mushrooms were fine and some Parmesan was a fab addition. Served with tomato and avo and a slice of crusty baguette. Can't wait to eat the rest for lunch tomorrow.
Lynda H.
For a creamy custard consistency and no tough brown spots: Beat the eggs (with this method, you can use a mix of whole eggs and egg whites and not miss the all the yolks) and Parmesan together (no milk). Pour the egg-cheese mixture over the cooked veggies; turn up the heat to medium-high for 30 seconds to set the bottom; sprinkle with a bit more Parmesan, if desired; then pop it into a 300F oven for 30 minutes, or until set. This method also works well if you like frittatas with lots of veggies.
Lauren
Made this with oyster mushrooms, rainbow chard and diced Italian salami. Chard takes longer to wilt than spinach, so I took the mushrooms out to prevent them from overcooking. Delicious for brunch!
JoJo
I did a bit of refrigerator clean-out. I tried to keep the small volume of vegetables to the egg mixture and it worked fabulously. Only had a couple of fresh mushrooms so added a couple of small leaks that I sliced and sauted before adding the mushrooms & garlic. Substituted frozen chopped spinach instead of fresh - thawed it out and squeezed out excess water. Then added it to the mushrooms & leeks. Fast and Easy.
Todd
Just cooked this for the first time this morning. I used a scanpan CTQ 11" skillet which produced a perfect frittata: top cooked through after 2 minutes in the broiler and nice browned bottom. Before this I had used a cast iron skillet, but I almost always burned the bottom unless I cooked the egg mixture at a much lower heat than called for in the recipes. So far, this is my favorite frittata from Shulman. It is also one of the easiest. My wife loves it too.
Geoff G
Very good. I added a couple of shallots and used more cheese, parm plus Swiss. Next time I'll add a bit more cheese.
Susan@CranberryLane
Beautiful dish! Recipe instructions were fantastic. I made it exactly as written. My partner said it would go in his "favorites" category. Next time I'm going to add another 1/4 cup of parmesan cheese--maybe on top.
Melissa
I’m afraid I made it less healthy by adding crumbled hot sausage and using whole milk. It was FANTASTIC and very pretty. Also increased the eggs by 2 and added another 1/2 T of milk to compensate for the added filling (sausage). I threw in about a 1/3 cup of shredded mozzarella rather than using Parmesan. We really enjoyed it and I will definitely make it again. It’s also really fab cold; reminiscent of cold pizza 😄.
Jill E.
I started with 2 small shallots, sweated them in the pan with garlice before adding the mushrooms. Added 1 tbl minced fresh thyme to the mushroom mixture before adding the spinach. 6 whole eggs plus 2 egg whites beaten separately and then folded in. Used mostly gruyere cheese, mixing most of it into the egg mixture, and put the rest with grated parmesan on top. I started on the stovetop until the bottom was set, then moved to a 300 degree oven for 10 minutes and finally to the broiler.
Diana Lucas
Just made this for some friends who were passing through. Outstanding dish. I thought I put too much pepper in but it turned out perfect (I would say I used 1/2 tbs - crazy I know). This one is a keeper. I substituted cheddar cheese because that is what I had. I also doubled the amount to 1 cup to offset the pepper accident.
Gerard_ATL
Used buttermilk, and a 13.5 inch cast iron pan. Worked for a Saturday brunch.
Janet
Loved this frittata! I made it last night as written, and added a lot of mushrooms too. No goat cheese because my husband doesn’t like it. It would have been nice with crusty bread and a salad but I just had frozen peas and corn so that was it, with a piece of toast. Yummy supper!
Mary
I skipped the garlic, used cayenne pepper instead of regular pepper, and used Parmesan and Romano cheese, more than the recipe calls for. Delicious!
Méabh
Bland. Needs signifcantly more parm, and the slices of mushroom are unappealing texturally: I recommend cubing them.
Rosemary
Made this for a friend who is dairy intolerant, so I skipped the cheese and subbed oat milk for the dairy milk. Delicious and received rave reviews.
Hall
Add lots of Gruyere, Parmesan and Truffle salt
LisaK
Be sure to remember to use an oven mitt as you remove the skillet from the oven!! That handle may not get hot on the stove but it sure does in the oven!
Drew Francis
I didn't mix the eggs with the other ingredients. I slowly pour the eggs upon them and let the eggs slowly steam and the vegetables slowly caramelize under the eggs. The eggs come out lighter and airy and the vegetables are richer in flavor and are almost like a crust.
Emma H
Made this and it tasted lovely. However it started a debate about whether frittata should include sliced potato, and without it, it's just an omlette.
David
Made this and everyone loved it. I added sliced Canadian Bacon to it for some added texture.
Maureen
Basically an omelette and more trouble than it was worth.
Laurel
I used more milk than the recipe calls for, about a 1/3 cup (based on another recipe) and I forgot the parmesan. I also don't have a pan that can go from stove top to oven so I just baked the whole thing. 375 for 37 minutes (my oven always needs a few extra mins for baking) and it was delicious! I can't wait to have the rest for breakfast this week. Def making again.
Evelyn Pearl
Really easy weeknight meal, came together very quickly. I used frozen spinach because that’s what we had on hand, and added a rouge shallot we had sitting in the fridge for a few weeks. A shallot, yellow onion, or some chives are much needed in my opinion. I think the dish would have been very bland otherwise.
Gaby
Nice, simple frittata.
Kerry
I couldn't figure out the lift the edges of the frittata and let the eggs run underneath. Sounds beautiful though.
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