A nice dinner, light and airy or a good brunch. Serve warm or room temperature. Add some fresh sliced tomatoes and a whole wheat roll.
What you need and what to do:
4 TBLS. extra-virgin olive oil divided
4 green onions, finely chopped
1 cup chopped mixed mushrooms (I used all shitakes but you can use a mix or another yummy kind)
3 crushed and minced garlic cloves
2 tsp. minced fresh thyme, or 1/2 tsp. dried thyme
1 tsp. minced fresh oregano, or 1/2 tsp. dried oregano
1/4 tsp red pepper flakes
1 big handful of fresh spinach
Sea salt and freshly ground pepper
10 large eggs
3 TBLS heavy cream (you can use just milk if you prefer)
4 oz. fresh feta, crumbled *See note at bottom
1/3 cup freshly grated parmesan cheese
In a large oven-safe fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the green onions, garlic, mushrooms, thyme, oregano and red pepper flakes, season with salt and pepper, and saute, stirring often, until the mushrooms have released most of their liquid, 5-7 minutes. Remove from the heat and stir in the spinach. Preheat your broiler.
In a bowl, using a fork, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper until blended. Add the mushroom spinach mixture and the goat cheese and set aside.
Wipe out the fry pan, place it over medium-high heat, and warm the remaining 3 tablespoons oil spreading it around to cover the whole bottom of the pan. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, 10-15 minutes.
Sprinkle the parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Carefully remove the pan from the broiler letting it cool for about 10 minutes. Cut into wedges and serve warm or at room temperature. Serves 4 to 6. Adapted from Williams-Sonoma
*Note - If you live locally (Buena Vista) and are able to use Jumpin Good Goat Flourissant with Herbes de Provence it's a great addition for this recipe. Otherwise use a good quality feta...