Busy Executive Lunch Spinach and Mushroom Frittata

This delightful Spinach and Mushroom Frittata is not just another breakfast dish; it serves as an elegant and nutritious lunch option perfect for busy executives or anyone on the go. This dish showcases the delicious pairing of earthy mushrooms and fresh spinach nestled within a fluffy egg base, making it a standout choice for brunches, business lunches, or meal prep for the week.

With its rich, savory flavor profile and tender, creamy texture, this frittata offers a satisfying meal that can be enjoyed warm or at room temperature.

Prep and Cook Times

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Beginner

Serving Information

• Yields: 4 servings
• Serving suggestions: Enjoy the frittata with a simple side salad or whole-grain toast. Garnish with fresh herbs like chives or parsley for an extra pop of color and flavor.

Ingredients List

• 6 large eggs
• 1 cup (240ml) whole milk (or non-dairy milk for a vegan option)
• 2 cups fresh spinach, chopped (can use frozen; ensure it’s thawed and drained)
• 1 cup mushrooms, sliced (button or cremini work well)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or feta; omit for vegan)
• Salt and pepper to taste
• 2 tablespoons olive oil (or coconut oil for a dairy-free option)

Notes on dietary preferences:

• For a vegan frittata, replace eggs and milk with a chickpea flour mixture (1 cup chickpea flour mixed with 1 cup water).
• For gluten-free options, ensure all packaged ingredients are certified gluten-free.

Equipment List

• Essential:

  • 9-inch (23cm) oven-safe skillet (cast iron or nonstick preferred)
  • Mixing bowl
  • Whisk
  • Spatula
• Optional:
  • Chef’s knife for chopping
  • Cutting board

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your frittata cooks evenly.

2. Sauté Vegetables: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

3. Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are soft and golden.

4. Incorporate Spinach: Add the chopped spinach, cooking for an additional 2-3 minutes until wilted. Season with salt and pepper.

5. Prepare the Egg Mixture: In a mixing bowl, whisk together the 6 eggs and 1 cup of milk until well combined. Add the cheese and season again with salt and pepper.

6. Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Using a spatula, gently stir to evenly distribute the veggies.

7. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are set and the top is lightly golden. The frittata should puff slightly and a knife inserted into the center should come out clean.

8. Cool and Serve: Allow to cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

Technique Tips and Troubleshooting

• Whisking Well: For a fluffier frittata, ensure the eggs are whisked until frothy.
• Avoid Overcooking: If overcooked, your frittata may become rubbery. Check at the 20-minute mark.
• Multitasking: Start chopping the vegetables while the mushrooms are cooking to save time.

Plating and Presentation

Serve the frittata warm in wedges on a colorful plate. For an appealing touch, drizzle with a small amount of olive oil and sprinkle fresh herbs on top. A side of mixed greens or cherry tomatoes adds freshness and vibrancy.

Storage and Reheating Instructions

• Storage: Store leftover frittata in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat slices in the oven at 350°F (175°C) for 10 minutes for the best results. Alternatively, microwave for 30-60 seconds until warmed through.

Variations and Customizations

• Add cooked bacon or sausage for a meaty version.
• Throw in bell peppers or zucchini for added veggies.
• Experiment with different cheeses, like goat cheese or mozzarella, to change the flavor profile.

Notes on Ingredients and Equipment

• Fresh vs. Frozen Spinach: Fresh spinach works best, but frozen is a quick alternative. Ensure it’s well-drained to avoid excess moisture.
• Oven-safe Skillet: A cast-iron skillet retains heat well and distributes it evenly, ensuring an even cook.

Final Touches and Personal Notes

This Spinach and Mushroom Frittata holds a special place in my heart as it’s a recipe I often turn to during busy weeks. Its versatility and ease mean I can whip it up for a Sunday brunch or meal prep for the busy days ahead. I encourage you to experiment with your favorite veggies and flavors to make this dish uniquely yours!

FAQ

1. Can I make the frittata ahead of time?
Yes! It stores well in the fridge and can be reheated for convenient meals.

2. What can I substitute for eggs?
A chickpea flour mixture works well as a vegan alternative.

3. Can I use other vegetables?
Absolutely! Feel free to include your favorite vegetables or whatever you have on hand.

4. How can I tell when the frittata is done?
It’s done when the edges are set and the center no longer jiggles.

5. Is this dish good for meal prep?
Yes! It’s perfect for meal prep and can be made in advance for quick lunches.

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