I am in love with this frittata. Beyond the comforting power of a wedge-shaped piece of something to eat, it's filled with mushrooms (these are my favorite local mushrooms in Seattle), spinach, onion, garlic, and all of their nurturing qualities that I so desperately need with the weather pounding on my immune system. And not that much egg. It's really mostly slices of umami-filled vegetables. Not to mention that it's quick, easy, and reheats like a dream. Four -- really two if you're being realistic -- meals in one go just like that. This is going to be on regular rotation for us, I can feel it.
SPINACH AND MUSHROOM FRITTATA
preheat oven to 350 F
10 oz fresh spinach 1 onion, chopped fine 3-5 cloves garlic 1-2 T olive oil
Saute until fragrant, about five minutes
1 1/2 c chopped mushrooms
Add and saute for about another five minutes until onions are clear. Remove from heat. Place vegetables in a glass pie pan or one lined with parchment paper
6 eggs 1/2 c grated Parmesan
Lightly beat eggs in a separate bowl, adding a dash of water to the mix. Gently stir in the Parmesan. Pour mixture over the vegetables. Stir to blend well.
Bake 15-20 minutes until the egg has solidified.
Eat hot and/or store in the fridge up to a week.