See? I told you we’d still have recipes!
This weekend I made frittatas for some friends, and this spinach and feta frittata was delicious (if I do say so myself). So I made it again today for Nyberg, but this time I took photos so I could share the recipe with you!
Today’s was a smaller frittata — it would likely be good for 3-4 people, so I made it in our smaller omelette pan.
• 5 eggs, scrambled
• a large handful of your favorite mushrooms (crimini or baby bellas are mine)
• 2 tbsp crumbled feta cheese
• 1 handful of fresh spinach leaves
• 1/2 yellow onion, sliced
• 1 yukon gold potato, sliced thinly
• garlic salt
• salt and pepper to taste
• 3 tbsp butter
First, melt one tablespoon of your butter in the pan on medium heat, and warm the onions until they begin to soften (3-4 minutes). Next, toss in your sliced mushrooms, and heat this concoction until the mushrooms lose their liquid and it evaporates. While cooking these, sprinkle with garlic salt to taste.
Once they are done, remove from the pan and set aside.
Next, melt the remaining 2 tbsp butter, and lay in thin slices of the potato to cover the bottom. You’ll fry these in the butter for about 5 minutes without moving/stirring them, creating a sort of “crust” to the bottom of the frittata. Sprinkle with garlic salt while cooking.
Next, pour the mushrooms and onion mixture back into the pan on top of the potatoes, and spread evenly around the pan (leaving the potatoes in place at the bottom). Then add in the feta and the spinach. Next, pour the scrambled eggs over it all and tilt the pan until the eggs are evenly distributed. Season with salt and pepper to taste.
Cook this covered on medium heat for 10 minutes. Sometimes this does the trick, but sometimes, the middle is still runny. When this happens, I put the pan in the oven at 300 degrees for about 5 minutes longer, just keeping an eye on it until the center of the frittata has set.
Once it’s ready, remove from the heat and let it sit for about 5-10 minutes. Then, take an empty plate and cover the top of the pan, flipping the pan so the frittata is on the plate and out of the pan. Then put another plate on top of the one you have and flip them again so the frittata is right side up. This way you don’t break it and it looks pretty for your guests!
To serve, slice it like a pizza! If you split this into 4 servings, it’s 236 calories a pop.
For your internet share of the day, I love this photo out of Duluth yesterday. Such a great angle and it clearly depicts what 10 below zero feels like.