Recipe - Spinach And Mushroom Frittata

BASIC FRITTATA
1 tablespoon Olive oil; up to 2
8 lg Eggs
2 tablespoon Water
2 tablespoon Grated parmesan cheese
2 teaspoon Kosher salt
One fourth teaspoon Freshly ground black pepper

SPINACH & MUSHROOM FRITTATA
1 8 ounce bun fresh spinach;
stemmed
2 tablespoon Olive oil
1 small Onion; (3 ounces), peeled
; and minced fine
2 md Clove garlic; smashed,
peeled and
; minced
6 small Mushrooms; (4 ounces), cut
; across into
; 1/4inch slices
2 Ripe plum tomatoes; (7
ounces), cored
; and cut into
; 1/2inch dice
Basic frittata mix

How to Prepare Basic Frittata Mix

1. Prepare the frittata mixture of your choice (such as the spinach and
mushroom one which follows) and cool to room temperature.

2. It may be cooked a day or more in advance and refrigerated.

3. Bring to room temperature before using.

4. Preheat oven to 325 degrees F with the rack in the bottom position. Use
the olive oil to grease generously an 11x7inch glass baking dish if
cutting into squares, or a 15x11inch pan if making rolls. Be sure the
sides are well greased.

5. Combine the eggs, water, Parmesan, salt and pepper in a blender jar.
Blend at high speed just until foamy, about 10 seconds, or whisk until
foamy. Pour into a mixing bowl and fold in the chosen frittata mixture.
Pour into the prepared dish, making sure to distribute the solids evenly.

6. Cut into squares. Bake 15 min. Rotate the pan in the oven and continue
baking until very lightly browned around the edges and set in the center,
about 10 min., or slightly more for wetter frittata mixtures. Remove from
oven.

7. Let the frittata stand 10 min. Cut into quarters with a sharp serrated
knife. Remove the pieces to a cutting surface and cut them into 1inch
squares and serve either warm or at room temperature, or make into rolls
and slice across.

8. The frittatas can be made a day in advance. After cutting in quarters
wrap the pieces separately and store in the refrigerator.

9. If serving the frittata at room temperature, simply unwrap, cut into
1inch squares and let come to room temperature. If serving the frittata
warm, place unwrapped on a baking sheet in a 350 degrees F over for 10 min.

(Makes 60 1inch squares or 60 1/2inch slices)

How to Prepare Spinach & Mushroom Frittata:

1. Wash the spinach leaves in 2 or 3 changes of water. Thoroughly dry the
leaves, either in a salad spinner or by rolling in several thicknesses of
paper towels. Shred the spinach across the leaves into 1/2inch wide
strips.

2. Heat the oil in a large (14inch) heavy skillet over medium heat. Add
the onion and garlicup Saute until the onion is wilted and lightly browned,
about 4 min. Add the mushrooms. Saute 3 min. Add the tomato and spinach.
Reduce the heat to low and stir until the spinach is wilted. Cover the
saute pan and cook 2 min. Transfer the mixture to a strainer and squeeze
out excess liquid with a wooden spoon. When the spinach mixture is cool,
stir into Basic Frittata Mix and bake as in basic method.

(Makes enough for one frittata.)

Copyright credit: 1992 Barbara Kafka © 1996 Lifetime Entertainment
Services. All rights reserved.

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