SPINACH & MUSHROOM FRITTATA

SPINACH & MUSHROOM FRITTATA image

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup unsalted butter
6 oz fresh shitake mushrooms, stems removed, caps sliced ¼ inch thick
3 oz baby spinach leaves (about 3 cups) , large stems trimmed, leaves thinly sliced
½ cup thinly sliced fresh chives
¾ tsp kosher salt
10 large eggs
3 Tbs heavy cream
½ tsp freshly ground black pepper

Steps:

In a 12 inch skillet, melt 2 tablespoons of the butter over medium heat. Add the mushrooms and sauté until softened and browned, 6 to 8 minutes. If flavorful browned bits are sticking to the bottom of the pan, stir in 1 or 2 tablespoons of water to deglaze the pan. The water will evaporate quickly. 2 In a large bowl, toss the hot mushrooms with the sliced spinach until well combined. The heat of the mushrooms will wilt the spinach. Stir in the chives and ¼ teaspoon of the salt. If preparing a day ahead, cover and refrigerate until ready to use. 3 Position a rack 6 inches from the broiler element and heat the broiler on high. In a large bowl, whisk the eggs, cream, 2 tablespoons water, the remaining ½ teaspoon salt, and ¼ teaspoon of the pepper. Stir the mushrooms and spinach mixture into the eggs. 4 In a 12 inch ovenproof skillet, heat the remaining 2 tablespoons butter over medium-high heat, swirling the pan so the butter coats the sides. Add the eggs to the pan, evenly distributing the spinach and mushrooms, and sprinkle with the remaining ¼ teaspoon pepper. Cook until the eggs begin to brown, occassionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer the pan to the broiler. Broil until the eggs are almost set and the top puffs and browns, 1 to 5 minutes, depening on your broiler. Check the frittata every minute to avoid overbrowning. Let stand for 5 minutes before sliding out of the pan onto a cutting board. 5 Slice into squares or wedges and serve warm or at room temperature.