This isn't my first rodeo (or frittata) and nor will it be my last..
I love eggs and all the yum stuff you can do with it; and this would qualify as my one of my favourites. I have seen many versions of this recipe on various websites, but the inspiration (its not an exact match) of what you are about to read comes from Pinterest.
Ingredients
Garlic, minced
Mushroom, sliced
Spinach, roughly chopped
Eggs, beaten with a teaspoon of water
Parmesan, grated
Italian seasoning
Salt & pepper, to taste
Olive Oil
Sriracha Sauce / Tabasco, to serve
Method
Heat the olive oil with the garlic, then stir in the mushrooms. On a high flame, keep adding the spinach; all the while stirring quickly, till everything is soft and well coated with the oil and garlic.
Once again give the eggs a quick beating and add them to the pan, add the seasoning, and half the cheese and stir well and then stop. Lower the heat and allow the eggs to start cooking and setting. If you feel that the bottom is cooking faster, poke gentle holes in to allow the heat to dissipate.
Once the eggs are almost entirely set, sprinkle the remaining parmesan on top and stick the pan into a pre-heated oven. The eggs will rise and the parmesan will brown.
Check with a knife if the eggs are done in the centre and if they are, remove from the heat and let it sit.
Gently remove the frittata to a plate, cut and serve with a generous helping of Sriracha / Tabasco.
Note
Use a nonstick pan without handles so that you can stick it into the oven. If your pan has handles, then cover the handle with a wet napkin and let it stick out of the oven a bit.
This dish tastes crazy good hot and cold and at any time of the day or night, so make a large lot when you do try it out.
Have fun..
I love eggs and all the yum stuff you can do with it; and this would qualify as my one of my favourites. I have seen many versions of this recipe on various websites, but the inspiration (its not an exact match) of what you are about to read comes from Pinterest.
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| Pictures by ime © |
Ingredients
Garlic, minced
Mushroom, sliced
Spinach, roughly chopped
Eggs, beaten with a teaspoon of water
Parmesan, grated
Italian seasoning
Salt & pepper, to taste
Olive Oil
Sriracha Sauce / Tabasco, to serve
Method
Heat the olive oil with the garlic, then stir in the mushrooms. On a high flame, keep adding the spinach; all the while stirring quickly, till everything is soft and well coated with the oil and garlic.
Once again give the eggs a quick beating and add them to the pan, add the seasoning, and half the cheese and stir well and then stop. Lower the heat and allow the eggs to start cooking and setting. If you feel that the bottom is cooking faster, poke gentle holes in to allow the heat to dissipate.
Once the eggs are almost entirely set, sprinkle the remaining parmesan on top and stick the pan into a pre-heated oven. The eggs will rise and the parmesan will brown.
Check with a knife if the eggs are done in the centre and if they are, remove from the heat and let it sit.
Gently remove the frittata to a plate, cut and serve with a generous helping of Sriracha / Tabasco.
Note
Use a nonstick pan without handles so that you can stick it into the oven. If your pan has handles, then cover the handle with a wet napkin and let it stick out of the oven a bit.
This dish tastes crazy good hot and cold and at any time of the day or night, so make a large lot when you do try it out.
Have fun..
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