Whenever I have weekend guests for brunch, I love to make something delicious and comforting. To me, this almost always means eggs and even better Company Frittata. Whipped eggs surround a sauteed mixture of shiitake mushrooms, red onion, baby spinach, and cheese. This dish is flavorful, healthy, and comes together quickly for an incredibly satisfying meal. I like to serve it with great bread, fruit, and lots of coffee.
Ingredients for Company Frittata:
8 eggs
1/2 cup whole milk
1 red onion, halved and sliced
8 ounces shiitake mushrooms, stems removed and caps sliced
1 cup baby spinach, coarsely chopped
2/3 cup shredded cheese, I used a mixture of cheddar and Monterey Jack
3 tablespoons olive oil
kosher salt
black pepper
I think using an 8-10-inch non-stick pan is ideal. This way, you can either serve it straight from the pan or remove it from the pan.
Time-Saving Tips: Slice the vegetables up to a day before cooking.
Let's see what we need.
We're ready to cook.
Add the milk and eggs in a medium-sized bowl. Season with salt and pepper and whisk until blended; set aside.
Preheat the oven to 375 degrees. Heat 3 teaspoons of oil in the pan. Add the onions and mushrooms. Season with salt and pepper and saute 2-3 minutes until the onions are translucent; stir in the spinach.
Pour in the egg mixture and sprinkle with the remaining ingredients. Cook gently until the edges start to cook. Use the spatula to gently push the eggs from the border to the center allowing the uncooked eggs to spill over to the bottom of the pan, repeat the process along the remained or the pan when the edges seem like they are cooking and turning a light yellow transfer the pan to the oven. Cook until the eggs are just set and remove from the oven. The eggs will continue cooking a bit more from the residual heat.
It's ready! Company Frittata is perfect for serving overnight guests or friends coming over for brunch. It's easy to prepare, and it is so good. The best part is that it's just as good room temperature as it is hot.
Enjoy!
Company Frittata:
8 eggs
1/2 cup whole milk
1 red onion, halved and sliced
8 ounces shiitake mushrooms, stems removed and caps sliced
1 cup baby spinach, coarsely chopped
2/3 cup shredded cheese, I used a mixture of cheddar and Monterey Jack
3 tablespoons olive oil
kosher salt
black pepper
I think using an 8-10-inch non-stick pan is ideal. This way, you can either serve it straight from the pan or remove it from the pan.
Add the milk and eggs in a medium-sized bowl. Season with salt and pepper and whisk until blended; set aside.
Preheat the oven to 375 degrees. Heat 3 teaspoons of oil in the pan. Add the onions and mushrooms. Season with salt and pepper and saute 2-3 minutes until the onions are translucent; stir in the spinach.
Pour in the egg mixture and sprinkle with the remaining ingredients. Cook gently until the edges start to cook. Use the spatula to gently push the eggs from the border to the center allowing the uncooked eggs to spill over to the bottom of the pan, repeat the process along the remained or the pan when the edges seem like they are cooking and turning a light yellow transfer the pan to the oven. Cook until the eggs are just set and remove from the oven. The eggs will continue cooking a bit more from the residual heat.
Time-Saving Tips: Slice the vegetables up to a day before cooking.
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