Colorado Frittata (d, E, V) Recipe
Local spinach, red tomatoes, woodland mushrooms, green onions, goat cheese.
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Ingredients
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Vegetables
Dairy
Eggs
Spices
Method
Preparation
- 1
Prepare the vegetables
Wash the local 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 tops.
- 2
Prep the eggs
In a large mixing bowl, crack the 6 large eggs and whisk them until they are fully blended. Add salt and black pepper to taste, and whisk again to combine.
Cooking
- 3
Sauté the vegetables
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the white parts of the green onions, followed by the woodland mushrooms. Sauté for about 3-4 minutes until the mushrooms soften.
- 4
Add spinach and tomatoes
Add the chopped spinach and diced tomatoes to the skillet. Continue to sauté for another 2-3 minutes until the spinach is wilted.
- 5
- 6
Cook the frittata
Reduce the heat to low and cover the skillet. Cook for about 5-7 minutes until the edges start to set.
- 7
Finish in the oven
Preheat the oven to 350°F (175°C). Once the edges are set, transfer the skillet to the preheated oven and bake for 10-15 minutes until the center is fully cooked and slightly puffed.
- 8
Serve
Remove the skillet from the oven. Allow the frittata to cool for a few minutes before slicing. Garnish with the green tops of the green onions before serving.