Colorado Frittata Recipe
Local spinach, red tomatoes, woodland mushrooms, green onions, goat cheese.
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Ingredients
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Vegetables
Dairy
Seasoning
Method
Preparation
- 1
Prep the Vegetables
Wash the spinach thoroughly and chop it coarsely. Dice the red tomatoes and slice the woodland mushrooms. Chop the green onions, separating the white parts from the green parts.
- 2
Prepare the Egg Mixture
In a large mixing bowl, crack the eggs and whisk them together with milk, salt, and black pepper until well combined. Set aside.
Cooking
- 3
Sauté the Vegetables
In a large oven-safe skillet, heat olive oil over medium heat. Add the white parts of the green onions, mushrooms, and red tomatoes. Sauté for about 5 minutes or until the mushrooms are tender.
- 4
- 5
- 6
Cook the Frittata
Reduce the heat to low and cover the skillet. Cook for approximately 8-10 minutes or until the edges are set but the center is slightly jiggly.
- 7
Finish in the Oven
Preheat the oven broiler. Once the frittata is set around the edges, place the skillet under the broiler for about 3-5 minutes, or until the top is golden and puffed.
Serving
- 8
Slice and Serve
Remove the skillet from the oven and let the frittata cool for a minute. Slice into wedges and serve warm, garnished with the green parts of the green onions.