Mushroom, Spinach & Tomato Frittata

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A few weekends ago, when I was up in Boston, a friend of mine made a delicious frittata for brunch. It happened to be the first frittata I’ve ever had – don’t ask me why I’ve never had one before! I watched diligently during it’s preparation, convinced that this dish took some special skill or technique I was not privy to. But, of course, as anyone who’s made a frittata will tell you, it’s super simple (though I’m still convinced also super simple to mess up). I am clearly a little competitive and wanted to prove I too could make a kickass frittata.

Now, I’ll be the first to admit (and I frequently do) that I can follow a recipe to the t, but following my instincts in cooking, knowing which flavors to combine etc is not my strong suit. But, it’s also something I am constantly working towards. Also, making a frittata myself for the first time is a good measure of my current skills – relying on just my senses and own knack for cooking – like riding a bike without training wheels for the first time.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Plus, I made this dish for my friend Mykah who is staying with me in New York for the week. She loved it! Frittatas are clearly meant to be shared and are the true gesture of hospitality. The next time someone stays with you… make them a frittata. It really shows you care!

I decided to make a tomato, mushroom and spinach frittata, taking inspiration from a note I saw in a cookbook on jazzing up eggs.

First, prepare your veggies:

Peel, seed, chop 3 medium tomatoes; cook over medium heat until all their liquid evaporates. Season with kosher salt and freshly ground black pepper.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Chop a dozen medium mushrooms and cook them in a tablespoon of butter until all the water they release evaporates. Season with kosher salt and freshly ground black pepper.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Coarsely chop a bunch of spinach and sauté with olive oil. Boil down ¼ cup heavy cream until the cream is very thick; stir in the spinach until hot. Season with kosher salt and freshly ground pepper.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Add them to six beaten eggs.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Cook over medium heat, stirring until the egg mixture sets on the bottom. Transfer to the oven until lightly browned and completely set.

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Breakfast in Bed(stuy) / Mushroom, Spinach & Tomato Frittata

Enjoy!

Mushroom, Spinach & Tomato Frittata
 
Ingredients
  • 3 medium tomatoes, peeled, seeded and chopped
  • dozen medium mushrooms, chopped
  • 1 tbsp butter
  • bunch of spinach, chopped
  • salt and pepper
  • 6 eggs
Instructions
  1. Cook tomatoes over medium heat until all their liquid evaporates. Season with kosher salt and freshly ground black pepper.
  2. Saute mushrooms in a tablespoon of butter until all the water they release evaporates. Season with kosher salt and freshly ground black pepper.
  3. Sauté spinach with olive oil in pan over medium heat. Boil down ¼ cup heavy cream until the cream is very thick; stir in the spinach until hot. Season with kosher salt and freshly ground pepper.
  4. Add them to the beaten eggs.
  5. Cook over medium heat, stirring until the egg mixture sets on the bottom. Transfer to the oven until lightly browned and completely set.
 

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