Spinach Mushroom 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.


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


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.

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