Simple and satisfying, you can customize this frittata by incorporating your favorite cheeses. Try it for a weekend brunch, or pair with a side salad for a delicious summer supper.
Recipe and photograph by Kimme Hargrove
2 tablespoons butter
8 ounces mushrooms, chopped
4 cloves garlic, minced
1¼ cup milk
½ cup Parmesan cheese, grated or shredded
10 ounces frozen spinach, thawed and drained
4 ounces shredded or crumbled cheese of choice, or try feta, goat cheese, ricotta or brie
Salt and pepper, to taste
¾ cup mozzarella cheese, shredded
Preheat oven to 350°F. Lightly coat a round 9-inch pie dish with cooking spray. In a medium-sized skillet, melt butter over medium heat. Add mushrooms, and saute, stirring frequently, for 4-5 minutes. Add garlic, and stir for another 3 minutes until mushrooms have softened completely.
In a separate bowl, whisk eggs, milk and Parmesan together. Set aside.
Spread the spinach across bottom of pie dish. Spread the mushroom/garlic mixture over the spinach. Sprinkle your cheese of choice over the top of this mixture. Sprinkle with salt and pepper, to taste.
Gently pour the egg mixture over the top of layered spinach and mushrooms. Top with mozzarella cheese.
Bake for 40-50 minutes until the entire top of the frittata is golden brown. Serve warm or at room temperature with a side salad.