I’m going to start this eggy post off with an admission- I don’t really love eggs. I like them a bit, but only if they are loaded with cheese and veggies and don’t really taste too much like eggs. It might seem a little odd- but it’s just one of my more quirky food issues (I cannot and will not eat condiments, a story for another time). I do love scrambled eggs, omelets, and frittatas though- and often whip them up for breakfast, brunch, or breakfast-for-dinner.
I love to find new flavors to combine to make frittatas new and interesting- and when I stumbled upon a bag of red spinach mix at Trader Joe’s, I thought it would be the perfect addition to a meat-free meal- and this Red Spinach and Mushroom Frittata was born.
The trick to a delicious- and not dried-out- frittata is a good balance of filling, fats, and eggs. You don’t want to overload your frittata with cheese or it will be a greasy mess- and under-filling it can make it dry and less stable. I like a frittata packed with veggies- it is healthier, stretches the eggs out, and helps you sneak in so many vegetables into a meal.
The classic spinach and mushroom pairing is slightly elevated here with red spinach- it has a slightly sweeter taste, and a bit more bitterness- almost a little cabbage-like. The red color is also incredibly vibrant and intriguing against eggs and rosemary- and brightens up a dish that would otherwise be dominated by brown mushrooms.
While the mushrooms might not have the most vibrant colors, they do pack a meaty flavor, while still remaining meat free. The trick to getting a meaty taste from these mushrooms is allowing them to sufficiently brown with diced onions- browning=flavor! Don’t rush the process, or your mushrooms will be gummy and bland. We want them soft, rich, and buttery- full of a very beef-like flavor that pairs so well with eggs.
If you end up with leftovers, these pack well for lunches. I like to wrap them in foil in slices for my husband to take to work- a quick zap in the microwave and it’s a delicious lunch. You can also put it in between an english muffin or a bagel for a tasty twist on a breakfast sandwich! Just don’t reheat too long, or it will dry out.
- 2 tbsp clarified butter
- 1 large onion, diced
- 8 oz package crimini mushrooms- de-stemmed and diced
- 2 clove garlic, diced
- 2 cups red spinach mix (I love the red spinach from trader joes)
- 6 eggs
- 1 cup shredded sharp cheddar cheese
- three stems fresh rosemary
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- In a large skillet, melt butter on medium.
- Add diced onion, and sautee until soft.
- Add mushrooms and garlic, cook until brown and liquid has released.
- Add spinach mix and cook until it has wilted.
- Remove pan from heat.
- In a bowl, whisk eggs until slightly frothy.
- Pour eggs and cheese over skillet and lightly stir to mix.
- Lay rosemary, salt and pepper over the top.
- Bake until eggs are firm, about 10-15 minutes.
- Serve hot.