It doesn't have to be complex to taste great, I love it!
Frittata can be your breakfast, your in between snacks or even in a party platter as one of the tapas. What's not to love!?
Tip 1: if you are going to substitute dried leaves instead of fresh oregano or basil, keep in mind that dried ones are twice stronger in flavour so you'll cut the amount to half.
2 tablespoons olive oil
250 grams mushrooms, sliced thinly
100 grams swiss brown mushrooms, sliced thinly
1 medium brown onion, chopped finely
1 clove garlic, crushed
100 grams baby spinach, shredded finely
6 large eggs
1/2 cup cream
1 tablespoon finely shredded basil
2 teaspoons finely chopped fresh oregano
1/2 cup finely grated parmesan cheese
1/2 teaspoon cracked black pepper
Preheat oven to 350F.
Oil deep 19cm-square cake pan, line base with baking paper
Heat oil in large frying pan; cook mushrooms, stirring, until browned lightly. Add onion and garlic; cook, stirring, until onion is soft.
Add spinach, cook, stir until it's wilted. Cool 3 minutes.
Whisk eggs and cream in a large bowl until well combined.
Stir in mushroom mixture and remaining ingredients.
Pour mixture into prepared pan; bake for 25 minutes or until light browned and set.
Cool in pan for 10 minutes.
Cut into 16 squares. Serve warm or cold.
Enjoy with wine, alone or with someone... celebrate food!
-Acoustic Chef - cookin' one tune at a time!