Spinach & Mushroom Frittata
I'm a meat lover. I love chicken, fish, steak, beef, pork, crocodile, frogs... really just anything that moves that's been cooked well.
Yes, I am a little embarrassed to admit this given that there are many vegans and vegetarians continuously raving that the world would be a better place and our bodies would be healthier if we stopped eating meat. Though the effort is admirable, I still find it hard to prepare any meal without meat.
As much as this is the case, I thought there would be no harm in trying to cook a largely vegetarian meal. As the saying goes, if you don't try then you'll never know.
My first effort was this Spinach and Mushroom Frittata. Why? Because Spinach reminds me of popeye, mushrooms are one of Ian's favourite vegetables and I also love eggs and feta cheese.
This combination of ingredients ended up making a delicious and surprisingly equally satisfying, man approved dinner.
What I love about this recipe is that it's also very nourishing too. The sheer volume of mushrooms, spinach, onions and garlic in this meal is sure to nourish you with lots of Vitamin A, C and D, helping you to boost your immune system. Given that it's freezing cold in London around this time of year, this antioxidant boost has certainly been helpful.
And while the Frittata tasted like a healthier version of a homemade quiche, it was almost as simple to make as an omelette.
Once you've chopped up the ingredients, you throw them into the pan to sizzle, whisk and add your eggs and before finally sprinkling the herbs and feta cheese. Once the mixture begins to set, you put into the oven for about 12 - 15 minutes. And before you know it. Voila. It's done.
Serve this recipe with your favourite salad. It'll make an amazing dinner, and will last for lunch too if you make a bigger portion.
To try the recipe, follow the steps below. If you try it, we'd love to see how you made it. Take a pic and share it with us on Instagram or Twitter by tagging @thejoyrandolph.
Spinach & Mushroom Frittata
Cook time: 15 mins / Prep Time: 10 mins / Total time: 25 mins / Yields: 4 portions / Serving Size: 1 person
- 2 whole eggs
- 4 egg whites
- 60g baby spinach
- 60g feta cheese
- 1/2 onion
- 1 garlic clove
- 3 tbsp extra virgin coconut oil
- Dash of tumeric
- 1 sprig flat leaf parsley
- 1 sprig oregano
- Begin by preheating the oven to 180°C (375°F)
- Chop up the baby mushrooms, onions, spinach, garlic clove parsley and oregano and put separately leave the ingredients to the side, leaving them separately
- Add 2 tablespoons of oil to a small pan, and heat at a medium temperature
- Once the oil has melted, add the mushrooms to the pan and cook them for a few minutes until you see them begin to brown.
- Once they brown, add the onions until they brown
- Repeat with the garlic and then the spinach
- Cook until the spinach begins to wilt. This is a good time to sprinke with salt and pepper
- Once the spinach wilts, reduce the heat to a minimal temperature
- Immediately whisk your two eggs and four egg whites in a bowl. Add a dash of tumeric to this mixture.
- Once blended, add your egg mixture to your pan and allow it to cook on the stove.
- Increase the temperature of the stove to a medium heat to allow this to set quickly
- As it cooks, chop your fresh herbs and feta cheese into small pieces
- Once your mixture begins to set, sprinkle the fresh herbs and feta cheese all over the pan
- Turn off the stove, and place the pan into the oven.
- Let it cook at around 200°C until the centre is firm. This could take 12-15 minutes, or maybe more.
- Once this is done, take the frittata out of the oven and on a chopping board
- Slice and serve with your favourite salad