Spinach and Mushroom Frittata Italian Style

Spinach and Mushroom Frittata

3 tablespoons extra virgin olive oil, divided

1 shallot, minced

5-6 medium sized mushrooms, sliced thinly
2 cups fresh organic baby spinach
5 large organic eggs
Kosher salt and black pepper to taste
1 teaspoon fresh thyme
¼ cup Parmesan or Romano grated cheese
5-6 large fresh basil leaves, minced

 

In a medium size non-stick skillet on moderate heat, add 2 tablespoons of oil until warm.  Place the shallot and sliced mushrooms in the oil and sauté until just golden. Add the spinach and sauté just until wilted.  Set aside and slightly cool.
 

Mushroom and Shallot

In a bowl, mix the eggs, salt, pepper, thyme and cheese. Next, add the spinach and mushrooms.


Add remaining 1 tablespoon of oil into the same skillet and when warm, gently pour the frittata mixture into the skillet on moderate heat. Make sure that the frittata mixture is flat and even on the pan. Gently scrape the eggs from the sides to the middle for the first few minutes.  Allow the bottom of the frittata to become golden on the bottom.  When it is ready, place a plate larger than the skillet on top of the skillet and flip the frittata over while also sliding the uncooked part back into the skillet so that the bottom will also cook.  

Allow to cook for a few more minutes undisturbed.  Lift an edge to check if the frittata is golden on the bottom, if it is, remove from heat and transfer to a serving plate.  Sprinkle some fresh basil and more grated cheese on top. Serves 4-6.

This is the traditional way to cook a frittata.  Today, you cook the bottom and transfer it to the oven to bake the other side.  This is a simple way; I’ve been doing it for a long time.  If you want to create a different type of frittata, such as zucchini, asparagus, ham or other ingredients, you can follow the same technique.  

 

Frittata can be serve for breakfast, brunch, or dinner accompanied by a salad or a fruit plate. How easy is that!!

 

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Chicken Apple Salad & Fruit and Cheese Plate

Fruit and Cheese Salad

 

Don’t have time to prepare a healthful meal?

When this happens to me, I surfed my frig and pantry to see what I can come up with. 

I decided to take the fruit and cheese from the frig and created a fruit and cheese platter.  I simply added a thread of olive oil on the mozzarella cheese and placed fruit around it on a plate. It took only a few minutes to assemble this recipe.

Chicken and Apple Salad

I purchase a rotisserie chicken every week and make many dishes without having to take the time to bake the chicken myself.  I decided to make Chicken salad, so I  cut up the rotisserie chicken into small cubes and I added toasted pecans, 1 apple with skin removed and cubed, shredded carrots and broccoli from a bag, a handful of golden raisins, and 2 spring onions. I took some mayo from the frig, added some freshly squeezed lemon juice and paprika and mixed it well with the chicken salad.  I placed the chicken salad over a bed of baby arugula, and frisée lettuce. I added some sliced cucumbers, baby yellow peppers, tomatoes, grain salad on each corner of the plate. For the salad dressing, I simply poured a few treads of unfiltered extra virgin olive oil and threads of pear flavored balsamic vinegar of the greens.  The chicken salad recipe took about 10 minutes to make from ingredients I already had in my frig and pantry.

Rotisserie Chicken Salad

I love it when I can come up with tasty dishes that do not require much time at all and are also healthful to eat. 

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Easy French Onion Soup My Way

French Onion Soup

1/2 stick unsalted butter                                                                    

3 (about 4 cups) large mixed onions (Red onion & Sweet Onion)                            
1 tbsp. all-purpose flour                                                        
3 sprigs fresh thyme  
Salt and pepper to taste                                
8 cups beef broth (low sodium)
1/2 cup good white wine
4 bay leaves
1/2 loaf French bread, cut into 1-inch slices
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese

Sweet Onions

 In a large pot over medium heat, add the butter, onions, thyme, salt and pepper:  cook down for 10-15 minutes. Stir in the flour until well blended. Add the bay leaves, wine, beef broth and bring to a boil. Reduce heat to low; cover and simmer for 25-30 minutes. Remove bay leaves when ready.  

The only way to find out if the soup is ready is to taste it.  The onions should not be crunchy or overcooked.

Toast the slices of bread in the oven until just golden. Ladle soup into small oven proof dishes; place the slices of toasted bread on top of soup. Sprinkle lots of Gruyere on top of bread and then top with some Parmesan. Place in a preheated oven on 450F for a few minutes until the cheese is melted and golden.

You can also place the entire soup in one larger casserole dish, top with cheeses and bake in the oven on 450F for a few minutes until the cheese is golden.  Serve scoops in dishes.  Serve 4-6

cipolla di tropea (Red Onions)

I always thought that the simple dishes are the best ... this soup is a classic among the classics, a simple dish made with inexpensive ingredients. All it takes is a little patience and the right stuff, such as a good beef broth, good gruyere and a good white wine. If gruyere is not your kind of cheese, use Fontina, Mozzarella and Emmantel, or even a good sharp cheddar cheese. 

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Spinach and Ricotta Stuffed Portobello Mushrooms

Ricotta and Spinach Stuffed Portobello Mushrooms

6 medium size portobello mushrooms

6-8 tablespoons whole ricotta cheese

4 tablespoons minced spinach, thawed

Pinch salt

Pinch black pepper

1 cup shredded Swiss Emmentaler cheese, divided

1 ½ tablespoons extra virgin olive oil, divided

  

Preheat oven to 375F. Line a baking sheet with foil or parchment paper.

Remove the stems from the mushrooms and wipe them gently to clean them with paper towel.

Drizzle half the oil on the surface of the baking sheet and place the mushrooms on it.

In a small bowl, combine the ricotta, spinach, half of the cheese, salt and pepper. Mix well.

Drizzle a little olive oil inside each of the mushrooms.  Fill each mushroom with the ricotta mixture. Top with the remaining shredded cheese.  Bake for 20-25 minutes until the top of the mushroom is just golden.

  

This recipe was invented last night when I found some ricotta cheese and spinach leftover in my refrigerator.  It is a delicious and easy recipe to make that can be served as an appetizer or a side dish. It could even be served at a party using smaller mushrooms filled with the same mixture. I’m sure I’ll make it again and again!

 

 



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