Day 11: Fridays are for Frittatas?
It’s cold, you’re tired, and you’re staring into your nearly empty fridge. Need a quick fix? Always go for the frittata. It’s my favorite oxymoron: as light as it is hearty, as creamy as it is crispy. Not to mention, it’s a full-stop pantry and fridge clean-out.
The Breakdown: Fried mushroom and spinach frittata dotted with ever-so-creamy goat’s cheese.
Here’s what you’ll need:
- Eggs (8)
- Veggies of choosing (obvi. mushroom, spinach)
- Milk (1/2 cup)
- Cheese (goat)
- EVOO (1/8 cup)
- Oven safe pan (cast iron)
Step 1: Fry, Fry Away
Mushrooms can take a particularly long time to cook through, and brown depending on the type you use. I used a mix of oyster, enoki, maitake, and crimini which took me around 10 minutes to thoroughly brown. You want to make sure the heat is on medium, and you include a good amount of EVOO — but don’t overdo it. The mushrooms will soak up the oil in the beginning, but let it out as they start to brown. To ensure beautifully browned edges, don’t stir constantly. Let them stick a bit to the pan, you’ll deglaze later.
P.S. preheat the oven to 400°F at this time.
Step 2: Wilt, Crack & Combine
After you’ve browned the shrooms, it’s time to add the spinach. If there’s significant ‘stickage’ on the pan, add a few tablespoons of water to deglaze. By this point, you can add additional salt (oops…forgot to mention earlier!) and any other spices you’d enjoy.
When the spinach is wilting, crack and combine the eggs with the milk. Add a generous pinch to the whole mixture. Set your cheese to the side.
Step 3: Pretend You’re Making a Big Omelet
My frittata method is akin to the way I make an omelet. No one (I mean no one!) likes dry and flat eggs. When you add the egg/milk mixture to the man, immediately turn the heat off — there will be enough residual heat.
Immediately scramble the mixture for a bit to make it light and fluffy (no longer than 1 min 30 sec.). As soon as it starts to set on the sides, drop as much cheese as you please on the top, and place it in the oven for ~10 minutes. Your eggs should gain generous lift, and brown a bit on the sides.
Step 4: Try Not to Eat it All
I admit, I always go for a second slice.
This dish is a showstopper and can be eaten at any time of the day. It’s gracefully blurred any distinction between breakfast, lunch, and dinner. And, it suits as a killer brunch moment. No matter how you enjoy it, it’ll stay for keeps in your memory. And, you might just make it week after week. Day after day. Minute after minute (joking!).