Spinach and mushroom frittata

About 6 servings

Ina caplan

a spanish omelet

ingredients

2-3 garlic cloves, minced or pressed
1 large onion, chopped
2 teaspoons olive oil
10 ounces mushrooms, sliced (about 4 cups)
1/2 teaspoon dried thyme
10 ounces spinach, stemmed and rinsed
8 whole eggs or 2 whole eggs and 6 egg whites (lighter version)
1 tablespoon fresh dill (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated feta cheese (optional or can use a combo of Gruyere/Swiss and Jarlsberg)

1
In a 10-12-inch nonstick skillet, sauté the garlic and onions in 1 teaspoon of the olive oil on low heat for about 5 minutes. Add the mushrooms and thyme; cook for 5 minutes, and remove the skillet from the heat. Meanwhile, in a separate pot, cover and cook the spinach on low heat with just the water that clings to it from the rinsing, until the spinach is just wilted. Let cool in a colander; press to remove some liquid, and chop.
2
In a large bowl, beat the eggs, egg whites (if used), dill, salt and pepper until evenly colored. Stir in the spinach, mushrooms and feta (cheese) into the eggs.
3
At this point, you can either cook the frittata in a skillet or bake it in the oven.
4
To cook in the skillet: Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the egg mixture. Cover and cook for 5-8 minutes, until the edges are firm and the bottom is golden and just beginning to brown. Place a large flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook about 5 minutes more until the eggs are fully cooked. Serve immediately or at room temperature.
5
To bake in the oven: Preheat the oven to 375°. Oil a 9x13-inch baking pan. Pour in the spinach egg mixture and bake for about 30 minutes until the eggs are solid and the top is golden.