I was cooking a spinach and mushroom frittata for playgroup at our house, and I couldn't help tasting the spinach as a cooked it. Fresh spinach, freshly sauteed was delicious, so I couldn't help thinking that Kyle would like it... well, I was wrong. However, the NEXT day, he absolutely devoured the leftover piece of frittata that I was trying to eat for my breakfast. So, now I know how to get him to eat his veggies! The only drawback was that there were egg whites in the frittata, however, with Kyle being this close to 1-year old, I wasn't too concerned about it.
Please note: using organic spinach is recommended to avoid elevated levels of nitrates.
Here's the recipe, reprinted from Fine Cooking magazine.
Spinach & Mushroom Frittata
8 extra-large eggs
2 Tbs milk
A dash of hot sauce
Salt and freshly ground pepper to taste
1 large bunch fresh spinach, washed, drained, and chopped
3 Tbs unsalted butter
1/4 pound mushrooms, trimmed, and thinly sliced
2/3 cup grated Gruyere cheese
Whisk the eggs vigorously. Mix in the milk, salt, pepper, and hot sauce. Heat the oven to 400 degrees F.
In an ovenproof pan, saute the spinach in the butter, then add the mushrooms. Turn the heat to medium high and pour the eggs into the pan.
Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.
Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the grated Gruyere.
Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.