Spinach Mushroom Frittata

frittata

Our customer Holly is sharing her versatile recipe for frittata!

Frittata is a fantastic brunch dish that is rich in flavor and simple to prepare.  It is a classic Italian egg dish that might be compared to a quiche or an omelet and it can be adapted to suit a variety of flavors.  Traditionally it is served at brunch, but I have served it as an appetizer and with evening meals, too.  It is a favorite when we host family or friends and is easy to make in advance.  This recipe includes some Brewers Organics vegetables like spinach, mushrooms, and red bell pepper, but a frittata can include a range of different ingredients – I often include tomatoes, olives, and basil.  Or it can remain very, very simple – eggs, cheese, and pesto.  You will need two small non-stick skillets (with lids or covers) or one large non-stick skillet (with lid) that can be placed in the oven for this recipe.

Ingredients:

½ pkg. of spaghetti (8 oz.) – cooked and drained

8 lg. eggs.

16 oz. shredded parmesan cheese

1 bunch of spinach – coarsely chopped

8 oz. mushrooms (white or crimini) – sliced

12 cloves of garlic – pressed or finely chopped

1 red bell pepper – diced small-medium

3 tbsp. olive oil

Directions:

In two 10-inch non-stick skillets heat one tbsp. of olive oil in each skillet over low-medium heat.  Add half of the garlic to one skillet and add the remaining garlic to the other.  Cook for one-two minutes and add sliced mushrooms (again, half in one skillet and the remaining mushrooms in the other skillet).  Cook the mushrooms and garlic for another 3 minutes.  Add the spinach and red bell pepper in equal amounts to each skillet, stir and combine the ingredients, cover, and turn off heat.

Heat the oven to 325 degrees and adjust the rack to the middle of the oven.

After the spaghetti is cooked and drained add 1 tbsp. olive oil over the noodles and combine half of the noodles with the ingredients in one skillet and the remainder with the ingredients in the other skillet.

Combine and beat all of the eggs in a large mixing bowl and add parmesan cheese until the consistency is a medium – thick consistency.  *This step sometimes requires adding additional cheese or egg based upon individual preference.  I prefer frittatas that favor cheese over egg and, therefore, prefer a thick egg/cheese mixture

Add the egg/cheese mixture in equal amounts to each skillet, combine the ingredients and distribute the ingredients and mixture evenly throughout each skillet.  Add any remaining cheese to the top of the ingredients in each skillet.  Cover and cook for about half an hour in the oven.

Spinach and Sorrel Salad with Beets and Goat Cheese

 

A guest post from Kerri:

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Long time no blog, friends! This is the time of year when it is at least a part-time job to harvest all the garden goodies I’ve been tending to so lovingly.  I feel like I need to take a day off of my full-time job just to can and freeze my bounty!  Not to mention that my little sprout of a son just started 4KJ.  Thank goodness for an easy, breezy dinner brought to you by the humble beet.  I have to admit that, prior to cooking up the beets from my garden, I don’t think I’ve had a beet since was in 4K.  I’m not sure when my disdain for beets began but it surely ended when I tried this great Spinach and Sorrel Salad with Beets and Goat Cheese that I whipped up.  Ready in a little over 30 minutes and impressive enough to serve for your next dinner party that your friend or relative that always criticizes your cooking will be attending.

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The Ingredients:

6 beets

1/3 cup chopped walnuts

3 T syrup (any breakfast syrup works just fine)

Fresh baby spinach

Sorrel ( I used a red-veined variety from my garden that looks really good with the red of the beets)

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Goat cheese (the recipe calls for a dollop for each salad but I won’t judge you if you use more…goat cheese is darn tasty)

 

The Recipe:

1.            Place beets in a saucepan and fill with enough water to cover.  Bring water to a boil and cook until tender.  For my beets, I found that this took about 35 minutes.

2.            While the beets are boiling, heat the walnuts in a skillet over medium-low heat until they just begin to toast. Then, stir in your maple syrup.  Cook and stir until evenly coated and remove pan from heat and allow the walnuts to cool.

3.            To make the dressing, whisk together the orange juice concentrate, balsamic vinegar and olive oil in a small bowl.

4.            Your beets should be done cooking now.  Drain and cool them and cut them up into cubes.

5.            Pile up some spinach on each of four plates.  Then, divide candied walnuts equally and sprinkle over thespinach. Then place a few leaves of your sorrel on top of that. Next comes a helping of your cooled, cubed beets on the salad and top with a dollop of goat cheese (or more…I won’t tell).  Finish your salad off with a drizzle of dressing (or more if you prefer).

6.            Enjoy your fancy-pants salad.

Don’t know what to do with the beet greens leftover from your prep for this recipe?  Stash them in the fridge and sauté them up in some olive oil for a quick side for lunch or dinner the next day.

A note on harvesting your beets: After researching to try to determine the best time to harvest beets, I found that there is no right time.  I harvested mine in mid-August and they could have been just a tad more tender.  I would recommend beginning to harvest your beets in early August to make sure they don’t turn woody.

Next time: Eggplant…the versatile vegetable that doesn’t look like an egg.

P.S.: Check out a recent harvest from the garden!

 

brewers