Italian Fritata

Quick, easy, healthy and delicious frittata served hot or at room temperature.

4 shallots peeled and sliced into thin slices,
1 cup baby bella (brown) mushrooms, sliced,
4 small tomatoes ( I use Campari or Roma tomatoes) sliced and seeded. Place on paper towels to drain,
1/2 cup fresh Spinach,
6 eggs,
Lemon pepper to taste ( about 1/2 teaspoon),
Sea salt to taste (about 1/2 teaspoon),
1 Tbls. Olive Oil,
1 Tbls. cold water,
1 to 2 tablespoons grated cheese Asiago is good.

Preheat the oven to 400 degrees. Cooking time varies depending on the size of the frittata. You want it to cook through so that the eggs are set and do not ooze or jiggle.

In a small skillet at medium temperature heat olive oil. Add Shallots and cook until translucent. Add cold water to caramelize. When done, remove from skillet and set aside to cool.

Use the same warm skillet to cook mushrooms just until they release their juices. Remove from skillet and set aside to cool.

Spray a baking dish with cooking spray (I use canola oil). Layer the shallots, mushrooms, spinach, and tomatoes. If you would like to use cheese, sprinkle a small amount over the layered vegetables. Beat eggs with sea salt and lemon pepper and pour evenly over vegetables. (Vegetables will not be completely covered.) Bake until set. Take out of oven and let set for about 5 minutes before serving. It is ok if it sets longer as this is also good at room temperature. Cut into portions and serve

Recipe Summary:
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Recipe Provided By:
1750 Inn At Sandwich Center
Sandwich, MA

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