Spinach And Mushroom Frittata Food

HAM, MUSHROOM & SPINACH FRITTATA

Steps:

• Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
• Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH FRITTATA

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

SPINACH FRITTATA

Steps:

• In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.

MUSHROOM AND SPINACH FRITTATA

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
• Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
• Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

FRESH SPINACH MUSHROOM FRITTATA

Steps:

• Melt butter in an oven proof skillet.
• Add garlic, onions and mushrooms cooking until onions are translucent.
• Add spinach, sautee for 2 minutes.
• Beat eggs, salt& pepper together.
• Pour over mixture in skillet, stirring to combine.
• Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
• Sprinkle with cheese and put in oven.
• Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

SPINACH MUSHROOM FRITTATA

Steps:

• Cook spinach, drain and squeeze out excess water.
• Saute mushrooms and onion in butter in a large skillet until tender.
• Beat eggs, salt and pepper together and stir in spinach.
• Pour over mushroom mixture.
• Cook over low heat until eggs are set, about 7 minutes.
• Sprinkle with Parmesan cheese.
• Broil 6" from heat for about 3 minutes.
• Cut in wedges to serve.
• Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.

RECIPE OF JAMIE OLIVER BACON AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 400 Degrees (F)
• In a 10 inch cast iron skillet, fry the bacon. Do NOT drain the grease
• When the bacon is nearly done add the mushrooms and the onions and cook until the onions are translucent
• Combine eggs, milk, salt, pepper, and shredded cheddar and pour into the bacon, mushroom and onions in the skillet.
• Place skillet uncovered into a 400 degree (F) oven and bake for 15 minutes or until the eggs have set. A toothpick placed in the center will come out clean.
• Remove from oven, sprinkle Pepper Jack over the top and bake for another 3 minutes or until the cheese on top has melted.
• Remove from the oven and cut into wedges for serving.
• Can be refrigerated and served cold.

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
• Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 400°F with rack in upper third position. Whisk together eggs, milk, mustard, thyme, garlic salt, pepper, and kosher salt in a medium bowl. Fold in cheese. Set aside.
• Heat a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms and oil; cook, stirring often, until mushrooms start to brown, about 2 minutes. Add shallots; cook, stirring occasionally, until starting to soften, about 4 minutes. Add spinach in batches, stirring until wilted after each addition. Reduce heat to medium.
• Pour egg mixture into skillet, and tilt skillet to distribute egg evenly over vegetables. Cook over medium until eggs around edges of skillet begin to set, 1 to 2 minutes. Remove from heat.
• Transfer skillet to preheated oven. Bake until frittata is puffed and set, 10 to 12 minutes. Remove from oven. Serve hot, warm, or at room temperature.

BAKED SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.