Everyone has those days when you know you won’t have the time and energy to deal with cooking- this make-ahead spinach and mushroom frittata will come to your rescue! Make it the night before and eat it the next day for breakfast, lunch or dinner after warming it in an oven. It’s flavorful and filling, packed with protein and good fats.
Recently, I’ve been enjoying fresh herbs. Trikaya stocks fresh oregano, thyme, rosemary, sage, tarragon, the list goes on! They’re great for eggs, pastas, grilled vegetables. Trikaya’s products are stocked at Nature’s Basket, Foodhall and their own store in Crawford Market in Mumbai. I’m not sure about outside of Mumbai but if anyone knows where to find them, feel free to post in the comments.
This frittata is similar to my green frittata from a few months ago but has a different flavor with the rosemary and thyme. You can play around with the flavors to create your own frittata – caramelized onions and rosemary are a perfect pairing; oregano and za’atar with haloumi cheese would be divine! Just use the basic proportions below in terms of the egg and milk.
- 6 eggs
- 150 ml milk
- 2 medium onions
- 2 cups packed spinach
- 100g mushrooms
- 80g feta cheese or cheese of your choice
- 5-7 sprigs fresh rosemary or ½ tsp dried rosemary
- 5-7 sprigs fresh thyme or ½ tsp dried thyme
- Crushed red pepper, to taste
- ½ tsp salt or to taste
- 1½ tbsp olive oil plus more for greasing the pan
- Cook the mushrooms in a pan with ½ tbsp olive oil, until most or all the water is released and evaporated.
- Blanch and chop the spinach and set aside.
- In a pan, sauté the onions in one tbsp of olive oil on medium heat until softened. Add the cooked mushrooms and chopped spinach, along with the rosemary and thyme. Sauté for a few minutes more until the flavors are incorporated and the mixture is fragrant with the herbs.
- Preheat the oven to 200C.
- Grease the pan or baking dish you will use with olive oil. Spoon the spinach-onion-mushroom mixture into the pan evenly.
- In a separate bowl, beat the eggs and milk using an electric beater or emulsion blender. Add salt to taste.
- Pour the egg-milk mixture over the spinach-onion-mushroom mixture.
- Crumble the feta cheese on top.
- Top with crushed red pepper.
- Bake at 200C for 45-50 minutes until the frittata is completely set and slightly browned. Be sure to check on your oven every 10-15 minutes; ovens tend to have a personality of their own!
I like to pair it with a piece of multigrain toast and a salad. If you need some salad inspiration… check out my green salad.