Vegetable Frittata with Mushrooms and Onions and Potatoes and Spinach

Sometimes you want to whip something up and you open your fridge and contemplate the pickings. Hmm, let’s see. So I had cooked, cubed potatoes, spinach in danger of wilting beyond repair and just as I prepare in advance caramelized onions, I had made caramelized onions and mushrooms.

Frittata!!! My fridge practically screamed it at me and I heard! Yes, there’s nothing quite like it, it’s not an omelette, it’s not quite a casserole or a crustless quiche and it’s easier than a Spanish tortilla (not to be confused with the round dough, it’s an egg dish) since you don’t have to simmer potatoes in olive oil. All told, it should be about 20 minutes of your time. And even better? Whilst it’s delish when hot, it’s meant to be served room temp as well. What could be bad?

It’s served in wedges and depending how generous you are can be an appetizer or a main, lovely served with a fresh green salad. DH and I finished the frittata between us, I served him a bit more generously and it was filling and tasty.

I particularly like it with potatoes, so I suggest you boil up some sliced or cubed potatoes and cook till soft. Then, if you don’t have any, take a 10 inch frying pan which is suitable for oven use (you will finish the frittata in the oven) saute an onion till brown and add the mushrooms, cooking briefly. Don’t let them give up their liquid.

Preheat your oven to 400 F.

Clean your spinach leaves and chop.

Add the potatoes and spinach to the mushrooms and onions in your pan.

Add to the pan. Make sure there’s enough oil in the pan that the frittata won’t stick, and stir and saute the ingredients together on medium heat. Lower the heat and whip together your eggs with a whisk or fork in a bowl, adding water or milk and salt and pepper and the thyme.

As you can see I used a mere dusting of cheese, mainly cuz that’s all that was left. Like I said, it’s perfect for throwing all sortsa ingredients into. Whisk it up.

Now pour the mixture on the vegetables in the pan, making sure they are evenly distributed with the eggs, shaking the pan a bit if necessary. Cook for about 4-5 minutes or till you see the edges all around the pan are beginning to firm up. It’s okay if the rest is fairly liquidy/jiggly. That’s fine.

If you wish, you can sprinkle a bit more cheese on top at this point. I also make this non-dairy skipping the cheese and omitting milk and subbing water. It’s a drop less rich but equally good. Now remember you preheated your oven? Good, now’s the time to carefully put your (oven safe, including handle!!!) pan into the hot oven. Gently slide it in and set the timer for 10-12 minutes or till the eggs are set and a bit puffed and middle barely has any jiggle at all. The top should be light brown, if you want richer brown, you can broil for a minute or two but I never do.

Remove from the oven carefully with oven mitts and place on oven safe hot spot. Now carefully slip a spatula all around the edges of the frittata and gently pry away till you can get spatula all under the frittata. Now you can either serve in wedges from the pan or carefully flip onto a plate, to serve, whichever is easier. It should be thick and sliceable, like so:

Serve in wedges like a pie. Delicious!

Vegetable Frittata with Mushrooms and Onions and Potatoes and Spinach

1 large potato, cut into cubes
6 large eggs
3 tablespoons water or milk
1 teaspoon salt
Pinch of black pepper
3 tablespoons oil
1 large onion peeled and chopped
20 cleaned mushrooms, sliced
1 1/2 cups fresh spinach, cleaned and chopped
1/2 teaspoon thyme
1/4-1/2 cup grated cheese, optional

Directions:
Bring salted water to boil in a pot and drop in cubed potatoes and cook till you can pierce with fork or skewer. Drain.
Preheat oven to 400 F.
Whisk eggs with water or milk, add salt and pepper and thyme, add cheese (optional). Set aside.
In the oil, in a 10 inch frying pan suitable for oven including the handle, sauté the onions till medium brown and softened. Add mushrooms cook briefly, don’t let them give up their liquid. Add spinach and cook till slightly wilted. Add cooked potatoes and sauté briefly to combine with other vegetables, just till coated with oil and spices. Make sure there’s enough oil in the pan that the eggs won’t stick once done.
Take the whisked egg mixture and pour over the vegetables in the frying pan, making sure the vegetables are evenly distributed in pan. Cook on medium heat till edges of frittata start firming up (rest is quite liquidy) and place pan carefully in hot oven. Bake 10-12 minutes or till eggs are set and a bit puffed and lightly browned on top. Remove with mitts from oven carefully and using a spatula, gently pry the frittata all along edges and underneath to loosen for serving and serve in generous wedges.
Serve hot or room temperature. Nice with a fresh green salad.