By Sharon123 on December 22, 2005
Photo by sassafrasnanc
Photo by sassafrasnanc
"Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!"
Serving Size: 1 (1263 g)
Servings Per Recipe: 2
"This was excellent. I sauteed my onions and mushrooms together then added the spinach and cooked that for a few minutes then added in the eggs. I made the two batches together in one pan. This would serve 6 in my family. I think next time I'll add some additional seasonings as others have done. Thanks Made for Holiday tag game"
"Cleaning out the fridge and this fit the bill. I used regular button mushrooms instead of portabella. Garlic and herb goat cheese (more than 1/4 cup) and some sun-dried tomatoes, only one bag of spinach. Sauteed the spinach with the mushrooms and onions in olive oil. Very nice flavors. I would definitely make this one again. Loving these frittata recipes on the tour. Thanks for sharing. Made for ZWT4."
"I made this today to take to work for dinner -- loved it! For all the eggs in it, it was far less eggy than I was expecting, but full of spinach (which I was perfectly happy with). I wasn't sure what a bunch of spinach was, so I just used about 5 handfulls of washed baby spinach leaves. I'll have to try this with some tomato in it next time, just because I love tomato and spinach together. My only issue was that the recipe is a teensy bit disjointed in the directions -- in hindsight, I would have dealt with the mushrooms first since they take the longest. While the mushrooms cook, the spinach and onion could be cooked. I didn't have a smaller oven-proof skillet, so I just used the skillet with the onions in it and made one big frittata instead of two smaller ones (which I put in the oven for the full 7 minutes). I'll definitely be making this one again. Thanks for posting! Made for ZWT4"
"Delicious! My neighbor came over and gobbled up almost the whole thing before I could get a piece. I added basil and sundried tomatoes and a few button mushrooms that needed to be cooked. Used olive oil instead of corn oil. I also used a basil and sundried tomato goat cheese that had a wonderful flavor and sprinkled a tad of grated mozzarella on top just because I had it on hand. Also, I only had a bag of cleaned spinach so I did not use 4 bunches. ZWT4"
"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:)"