Mushroom and Swiss Frittata 55
Earthy mushrooms are sautéed with fragrant garlic and fresh spinach, and then sprinkled with mellow Baby Swiss.
Mushroom and Swiss Frittata Prep Time: 5
mins
Ingredients 4 large eggs, beaten 1
⁄4 cup heavy cream
1
⁄4 tsp. freshly ground black pepper
3 TB. extra-virgin olive oil 1
⁄4 lb. (115g) fresh mushrooms, sliced
1 garlic clove, minced 3 cups baby spinach 2 oz. (55g) Baby Swiss cheese, grated
Cook Time:
20 mins
Yield:
1 frittata
1
Adjust the top oven rack to be in the second shelf from the top position. (Make sure there’s enough room above to fit the cast-iron skillet.) Preheat the oven to 350°F (180°C).
2 3
In a medium bowl, whisk eggs, heavy cream, and black pepper. Set aside.
4 5
Add mushrooms to the skillet and sauté, stirring frequently, for 2 to 3 minutes, or until softened.
6 7
Pour egg mixture evenly over top and sprinkle with Baby Swiss cheese.
Heat an 8-inch (20cm) cast-iron or ovenproof skillet over medium-high heat. When the skillet is hot, add extra-virgin olive oil and wait for 15 seconds.
Serving Size:
⁄2 frittata
1
While this recipe is great with white button or cremini mushrooms, it’s even better with in-season morels or chanterelles.
Add garlic and baby spinach and continue to sauté for 1 to 2 minutes, or until spinach is wilted and garlic is fragrant. Remove from heat.
Place the skillet on the top rack of the oven. Bake for 12 to 15 minutes, or until egg is set in the middle and a toothpick inserted in the center comes out clean. Serve hot right out of the pan.
Nutrition per Serving 76% Protein 20% Fat
4% 1.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
472
40g
24g
7g
3g
4g