Roasted Red Pepper, Spinach and Mushroom Frittata
Gayle McLeod | September 24th, 2017
How did I made it this far in my egg-loving life without making a frittata?!
This is a serious question, you guys. If you already know that a frittata is easy, quick, nutritious, inexpensive to make, and so utterly delicious... well – clearly you and I need to hang out more so you can keep me posted on such things in the future.
Essentially a crustless quiche, this twelve-egg wonder dish is just as enjoyable the second and third day as the first. Leftovers reheat extremely well and I anticipate freezing individual slices for future rushed weeknights (or mornings) will be brilliant.
Since this was my first attempt at a frittata, I followed the dos and don'ts set forth in this post from bonappétit.com – one of my go-to sources for recipes or ideas I have limited experience with. The result was as promised: a soft, almost custard-like eggy interior studded with bites of well-cooked, seasoned veggies, made all the more scrumptious with salty feta crumbles and our Fresh Tomato and Basil Sauce as a flavourful base.
I was intentional with my ingredient choices with this one, and cooking the mushrooms until golden added a solid 15 minutes, but I suspect any combination of vegetables/flavours will be just as delicious. Look to your already cooked leftovers for swift ideas, such as pre-cooked proteins and/or rice, quinoa or pasta which would further add to the heartiness of this baked egg skillet and have it on your table in 30 minutes.
Makes 8 servings.
1 tbsp olive oil + 1 tbsp butter (or use all oil, if you prefer)
10 mushrooms, sliced (cremini, button or shiitake work well)
1 shallot, finely chopped (about ¼ cup)
1 container of Fresh Tomato & Basil Sauce
½ cup chopped roasted red peppers
3 cups firmly packed fresh baby spinach leaves (or three large handfuls)
½ cup full-fat Greek yogurt (10% milk fat or higher)
salt and pepper
1 cup crumbled feta cheese
Preheat your oven to 350ºF. Drain the tomato sauce and roasted red peppers in a fine mesh sieve for several minutes, pressing gently with the back of a spoon if needed to remove most of the moisture.
Heat the oil and butter in a 10" (well-seasoned) cast iron or heavy non-stick skillet. Add the mushrooms, season with salt and pepper; cook over medium-high heat until golden brown.
Meanwhile, whisk the eggs in a large bowl with the Greek yogurt and season well with salt and pepper. Set aside.
Once the mushrooms are cooked, add the shallots and cook until softened. Add the drained tomato sauce and red peppers; stir until heated through. Add the spinach to the skillet, stir until wilted and any moisture in the pan is cooked off.
Pour the eggs into the skillet and quickly but gently use a fork to distribute the vegetables evenly, without stirring or mixing.
Add the crumbled feta evenly to the skillet and transfer carefully to the oven. Bake for 20-30 minutes, watching carefully near the end of the cooking time. Remove from the oven when the centre trembles slightly when shaking the skillet gently. Let stand for a few minutes before cutting as the heat from the pan will continue to cook the eggs and allow them to set perfectly. I found 25 minutes in my oven to be perfect.
Finish with finely chopped fresh parsley, if desired. Enjoy!