Making a spinach and mushroom frittata is as easy as making an omelet. The frittata is made for serving many people at once. Serve this frittata alone or with a side of Lemon Dill sauce on the side.
Traditionally an Italian dish, Frittatas are a great way to use those end-of-week leftovers that end up in the fridge.
Even though this is called a spinach and mushroom frittata, this dish was made with portabella mushroom, spinach, onion and cheddar, but you can add whichever toppings of your choosing. Frittatas are a very versatile dish that you can add almost anything to. Add your favorite meats, cheeses or veggies to the dish, and then pour the eggs on top.
What is a Frittata?
Often, a frittata is referred to as a “crustless quiche”. It’s what you would expect a baked omelet or scramble to taste like. The benefit of making a frittata instead of a scramble is you can make it into any shape you’d like, and you can make a bigger portion to serve a larger audience.
Best Toppings for a Frittata
Almost any topping is acceptable for a frittata. When choosing what you would like to put into your frittata, think about what is easy to cook down and what has minimal water in it. Zucchini, for example, may be more difficult to put into your frittata because of its high water content. If you do choose something like this, make sure to extract as much water from it as possible by sweating it first and then sauteeing it fully.
For this frittata, I sliced some onions and then caramelized them. After they were caramelized I added in a diced portabella mushroom and then wilted some spinach. After one veggie was cooked, I would transfer it to my quiche dish and continue cooking down the veggies.
Common Frittata Mistakes
Adding too much dairy
Adding too much dairy to your frittata is almost as bad as not adding enough. If too much dairy is added, it’s possible the dairy could curdle when it’s cooked in the oven due to the high heat. When cooking with eggs and dairy, follow this ratio: 12 eggs to 1/2 cup of full-fat dairy.
Not Adding Enough Dairy
Forgetting to add cream or milk to the mixture is a cardinal sin when making frittatas. A full-fat dairy will help give the frittata its signature fluffy texture. If dairy is not added, the egg mixture will become too dense and will not cook correctly.
Overbaking your Frittata
Worse than underbaking the frittata is overbaking. It’s best to take the frittata out of the oven after 20 minutes and cut a small slit in the middle of it to check for doneness. If the eggs are still liquid in the middle, bake for another 5 to 7 minutes. If the frittata is semi-solid when you cut into it, let it sit for a couple of minutes and let it harden up on its own. The residual heat should continue to cook the eggs.
Not Cooking the Veggies before Baking
While the veggies will cook a bit in the oven when the frittata is baking, it’s best to cook the veggies to their desired doneness before pouring the eggs on top.