Mushroom And Spinach Frittata With Smoked Gouda Recipes

MUSHROOM AND SPINACH FRITTATA WITH SMOKED GOUDA

Steps:

• Preheat oven to 350°.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes.
• Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender.
• Add spinach; cover and cook 1 minute or just until spinach is wilted.
• In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well.
• Add spinach mixture; mix well.
• Pour mixture into an 8-inch round cake pan coated with cooking spray.
• Sprinkle remaining 1/4 cup cheese over frittata.
• Bake 30 minutes or until eggs are set in center and cheese has melted.
• Cut into 4 wedges.

FRESH SPINACH MUSHROOM FRITTATA

Steps:

• Melt butter in an oven proof skillet.
• Add garlic, onions and mushrooms cooking until onions are translucent.
• Add spinach, sautee for 2 minutes.
• Beat eggs, salt& pepper together.
• Pour over mixture in skillet, stirring to combine.
• Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
• Sprinkle with cheese and put in oven.
• Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

SPINACH MUSHROOM FRITTATA

Steps:

• Cook spinach, drain and squeeze out excess water.
• Saute mushrooms and onion in butter in a large skillet until tender.
• Beat eggs, salt and pepper together and stir in spinach.
• Pour over mushroom mixture.
• Cook over low heat until eggs are set, about 7 minutes.
• Sprinkle with Parmesan cheese.
• Broil 6" from heat for about 3 minutes.
• Cut in wedges to serve.
• Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.