all the ingredients
Sunday mornings are the time to be lazy, and if you want to stay in your pj's all day, why not cook something healthy and tasty for yourself? So, grab the Sunday New York Times and your frying pan and get started. Today's Tweak Cooking is for a:
Spinach, Mushroom, Tomato & Goat Cheese Fritatta
2 tbsp. unsalted butter OR 2 tbsp. olive oil (your choice)
1 small shallot, finely diced
8 oz. mushrooms (crimini, shitake, white button, what you like), sliced
2 oz. grape tomatoes, sliced in half lengthwise
5 oz. baby spinach, rinsed well and spun dry
7 large eggs, whisked with a tbsp. of water
4 oz. fresh goat cheese, sliced into rounds
fresh basil leaves, chopped coarsely, or 1/4 tsp. dried basil
salt & pepper to taste
sliced grape tomatoes and crimini mushrooms
finely diced shallots
eggs in my vintage Pyrex bowl
the vegetables sauteed and ready for the eggs & cheese
the vegetables sauteed and ready for the eggs & cheese
Start by pre-heating your oven to 400 degrees F.
In a 10-inch skillet, heat the butter or oil over medium-high heat. Stir in the shallots and cook while stirring until they are soft, not browned. Add the sliced mushrooms and saute until they are soft and the moisture is released. Add the tomatoes and cook for a minute. Stir in the spinach all at once, and stir often, as the spinach cooks down to a manageable level. Season with salt & pepper. Now, check the heat on the stove and pour in the whisked eggs. Put the rounds of goat cheese on top of everything.You can use a spatula and loosen the edges of the frittata and allow the uncooked eggs on top to flow to the edge of the pan. Let the frittata cook on the stove top for a few minutes until the bottom sets. Then set the pan in the pre-heated oven and let it cook for 10-15 minutes until the top of the frittata is set. Take out of the oven and cut into wedges and serve.
out of the oven and ready to slice
Spinach, Mushroom, Tomato & Goat Cheese Frittata
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