Recipe by Sharon123
Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!
Top Review by Kittencal@recipezazz
This is a really great frittata, I used feta cheese in place of goat cheese and used white button mushrooms in place of the portabellos, also I used frozen spinach for this. Thanks Sharon, my DH will enjoy this for brunch!...Kitten:)
- 7.39 ml salt
- 4 bunch spinach, washed
- 236.59 ml ice
- 7.39 ml corn oil
- 236.59 ml small white onion, diced
- salt and pepper
- 4 large portabella mushrooms
- 14.79 ml olive oil
- 9.85 ml unsalted butter
- 8 eggs, slightly beaten
- 59.14 ml crumbled goat cheese
Directions See How It's Made
- In a large pot bring 3 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
- In a large saucepan, heat oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until it's golden brown. Remove from heat and set aside.
- Remove stems and black gills from the mushrooms. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
- Turn up the oven temperature to 400*F.
- In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes.
- Repeat with another teaspoons of butter and the other half of the spinach, mushrooms, eggs and another 1/8 cup goat cheese to make a second frittata(seasoning with salt and pepper) and serve. Enjoy!