Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

FRITTATA

serves 4

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, mushrooms and Fontina cheese. It's perfect for holiday brunches or other special occasions. Many variations are made using bacon, asparagus, peas and other ingredients.

Ingredients

  • 2 tablespoons (1/4 stick) butter
    1 cup chopped leeks (white and pale green parts only)
    ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
    1 cup sliced stemmed mushrooms
    8 large eggs
    1 cup diced Fontina cheese, divided
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 cup grated Parmesan cheese

Preparation

  • Preheat broiler.
    Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
    In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
Print
Print
Frittata

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!