Saturday, January 9, 2010

Spinach, mushroom, and sundried tomato frittata with feta

If you're like me, you've got random bits of stuff sitting in your fridge, or else something just looks so pretty at the supermarket that you have to buy it.

Here's what I had:

A small chunk of feta
A huge jar (a la Costco) of sun dried tomatoes in oil
Extra firm tofu
Too many eggs

Here's the really pretty thing I just had to get at the supermarket:

A bunch of fresh spinach.

This bunch of spinach looked so clean, green an unbruised - all things that make me want to buy the bagged variety. It was also organic!

Serves 3-4 people.
Adapted from:

5 eggs
1/2 bunch of spinach - washed, dried, stems trimmed
4 large white mushrooms
1/4 block of tofu, patted dry with a paper towel and crumbled
2 tbsp of sun dried tomatoes in oil, chopped
3 tbsp of soy milk (or regular, of course)
Crumbled feta cheese (or any other cheese you have)

  1. Adjust top oven rack - with a skillet (ovenproof!) on it, you want the top of the skillet to be 4-6 inches from the broiler. Turn on broiler.
  2. Heat oven-proof skillet ( 10") on medium heat and add enough oil to coat the bottom and sides generously.
  3. Add any the tofu, mushrooms, spinach, and saute until spinach is wilted, and mushrooms are soft. Add the chopped sun dried tomatoes and continue to saute for 1 minute.
  4. Whisk eggs with 3 tbsp of soy milk. Add egg mixture to skillet.
  5. On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with a heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between.
  6. Continue cooking on stove for another minute so underside sets.
  7. Sprinkle the cheese on top. Put skillet under broiler for 5 minutes. This may vary oven by oven so watch carefully while top browns.
  8. Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
  9. Cut in wedges and serve.

The salt from the sun dried tomatoes and the feta give the frittata a lot of flavour so go easy on any seasonings. I read somewhere that frittatas reheat well so I'll probable make this again to take for lunch with a side of steamed broccoli, and maybe some soup.

I made this with stuff I had kicking around in the fridge, but I'd love to make it again with other ingredients like pancetta or sausage, bell peppers, goat cheese, pesto, etc.


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