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May 20, 2013

Mushroom and Spinach Frittata

It's that time again... time for the Secret Recipe Club!

This month I was assigned to India's blog, A Vegan Obsession. I'm not at all familiar with the vegan lifestyle so it was cool to peruse through her blog and see how she cooks and eats.






I chose her frittata to make, but adapted it to my likings a bit, and used eggs.
























Mushroom and Spinach Frittata
adapted from A Vegan Obsession
  • 16 oz baby bella mushrooms
  • 2 tablespoons butter
  • 1/2 a yellow onion, thinly sliced
  • 1 clove of garlic, minced
  • 2 cups fresh spinach
  • 5 eggs
  • salt to taste 
  • sour cream, for topping
Preheat broiler.

Rinse mushrooms to remove dirt. In a large oven-proof skillet, saute mushrooms on high and stir, until water has drained from mushrooms and formed in skillet; drain. Add 2 tablespoons butter and continue to saute and stir. Season with salt and stir. 

Reduce to low heat, add onion and garlic and saute for 3-5 minutes. 

Add spinach and saute until wilted. 

Beat eggs in a bowl; add eggs to skillet. Cover skillet with lid and cook for about 15 minutes, or until eggs are nearly set.

Remove lid and put skillet under the broiler for 2-5 minutes until the top is nicely browned and eggs are set, watching so that it doesn't brown too much.

Slice and serve hot.

Top with sour cream, if desired.   

Printable Recipe








































This hearty breakfast or brunch is filling and tasty. And if you don't eat it all, just refrigerate and reheat for breakfast before work or school and you've got yourself an easy breakfast.


Check out what the other Group C members brought to the table!!


Linking up here.  
 

Peace, and bacon grease!

 

20 comments:

Debra Eliotseats said...

I would like some now for a midnight snack.

Lisa said...

Mmm, that would make a delicious breakfast, lunch, or dinner. How perfect.

Lavender and Lime (http://tandysinclair.com) said...

I have never made a fritatta before! I think I should remedy this :)

Chelsy Ethridge said...

I absolutely love frittatas...have a box of fresh mushrooms in my fridge! Looks like tomorrow's breakfast :)

India leigh said...

Hi Desiree,

I'm happy you chose the frittata from my blog. Try it with the VEGG one day. You'll be pleasantly surprised!

India x

Denise Browning said...

What a fritatta!!! It is full of yumness... Mmmmm!!!!!

Liz Berg said...

This is exactly what I'd put in my frittata. Just perfect, Desi!

Melissa said...

What a great looking breakfast dish!

SeattleDee said...

Frittatas are so delicious, warm or cold, and welcome such a variety of fillings. Mushrooms and spinach are perfect choices.

cinnamonfreud said...

Your fritata looks great- love a good egg dish!

Deanna - Teaspoon of Spice said...

I know you either love or hate but in my book, you can go wrong pairing mushrooms with spinach :)

Kirstin said...

YUM-O!

Lisa {Authentic Suburban Gourmet } said...

Love a great frittata and yours looks wonderful! Glad to be part of SRC with you.

Veronica Miller said...

So I'm proud of you for not adding bacon since this came from a vegan blog and you were pretty tame with only changing the eggs...but since India will never know (please don't let her return to read follow-up comments and please don't strike me dead with lightening, God)...I'm smothering this in bacon in my head!! Bwahahahaha

Teri@thefreshmancook said...

Love this frittata! It looks beautiful and your pics are great!

Lydia @ Huckleberry Love said...

Healthy and delicious! Thanks for sharing at Much Ado About Monday!

Cindy Jamieson said...

YUM! Thanks again for linking up!

sweetsav said...

This is a great choice and I am tempted to run to the kitchen and make it. It is being featured, this week, at My Meatless Mondays. Thanks for sharing.

Genevieve Orma said...


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anyonita green said...

I LOVE a good fritatta! :)