I love a good frittata–especially for summer brunch. I’ve experimented with various pans to cook in and found my cast iron skillet was the best, but the problem was my 10 inch skillet could feed a crowd. So you can imagine my surprise when I found this yesterday at Coast Hardware…
…an 8 inch skillet! Perfect for 1 or 2 servings! I couldn’t wait to try it out!
- 6 eggs
- 1/3 cup crumbled Feta cheese
- 3 TBS olive oil, divided
- 1/2 onion, chopped
- 4 large mushrooms, sliced
- fresh thyme
- 1 large tomato, diced
- 3 small Yukon gold potatoes, sliced thin
- 1-2 handfuls fresh spinach, roughly torn
- 1/4 tsp. Paprika
- salt and pepper to taste
I’ve been harvesting at least 8 tomatoes a day so right now I’m looking for different ways of using them. I knew they’d be good in the frittata.
I cooked a few more mushrooms than I needed, but I can use them later. Saute the mushrooms in about 1 TBS. olive oil. Add a little salt and pepper and the fresh thyme. Cook on medium heat until fork tender and done. Set aside.
Rub the bottom and sides of the cast iron skillet with olive oil, then add about 1 TBS. olive oil and heat on medium high. Add the potatoes and cook until crispy and tender. Season with salt and pepper.
Here’s the key to a nice fluffy frittata–the whisk. Beat the eggs with a whisk to get a lot of air into them.
Gently stir in the chopped tomatoes, Feta cheese and season with salt, pepper and paprika.
When the potatoes are almost done, add the onion and cook until translucent, about 5 minutes over medium low heat.
Stir in the mushrooms and add the spinach and cook until it just begins to wilt.
Lower heat to medium low and pour in egg mixture. As it cooks, use a pliable spatula to lift the cooked edges so the eggs will pour down the sides to cook evenly. Cook for about 5 minutes while checking the edges. Because there are so many ingredients, this will take a while to cook through.
When the edges have set, and the middle is still runny, put in the oven. Bake at 350 until set in the middle–about 20-25 minutes.
While it’s cooking take it out occasionally and lift the edges again.
When it’s done in the middle, put under the broiler for only about 1 minute, just to nicely brown the top.
It should come out easily. I put a plate over the pan, and it came out nicely. Then I put another plate over it and flipped it so it was right side up.
Use a pie slicer to lift it out and onto a plate. I served it with my fresh pico de gallo and it was delicious!
The perfect summer brunch!
- Beet, Peach, Feta and Toasted Almond Salad with a Pinot Grigio Vinaigrette
- The Best Pico De Gallo With Grilled Halibut And A Couple Side Dishes
Tags: Feta, frittata, mushrooms, onions, spinach, summer frittata with potatoes, tomatoes
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