Frittatas have always been a favorite for quick lunches and dinners at my house. I love them for a variety of reasons. The obvious reason is that they are fast and easy. I can whip up a frittata in about 20 minutes and even wash the dishes while it is cooking. All I have to do is add a quick salad or freshly baked bread and I have a complete meal. I also love that I can make a frittata with just about anything. I admit that frittatas are the fate of many of the less-desirable (I won’t go as far as to say unwanted) veggies from our CSA. They’re also great for getting rid of leftovers in the fridge… Chicken, steak, pasta, roasted veggies, you get the idea!
Now that I have to squeeze my cooking in around naptime (or try to entertain a baby in a bouncer while I am attempting to cook… Easier said than done!), I am loving frittatas even more. Instead of just using whatever I have on hand (though, I’ve definitely done that, too), I’ve started being a bit more creative with the flavors in my frittatas. Instead of a last-minute meal when I had no idea what to make, the frittata is making a more regular appearance on my weekly menu.
Last week’s menu included a spinach and mushroom frittata. After making butternut squash and mushroom calzones a few weeks back, I just can’t seem to get enough mushrooms. This time, I planned to pair them with spinach and feta cheese. It just so happened that I had some pumpkin puree in the fridge when I got around to making the frittata, so I decided to add that to the mix, and I’m glad I did. It added a nice hint of sweetness that paired beautifully with the feta cheese. And, as I’ve learned this year, you can’t beat the combination of pumpkin and mushrooms. The spinach worked well in the mix, too, though I admit that it was mostly there to help us get in our daily dose of green leafy vegetables.
If you’re looking for a simple idea for a holiday brunch, or if, like me, you are just looking to get a fast and easy meal on the table, I’d highly recommend giving this frittata a try. I served it along with some sweet potatoes, but a salad or even an assortment of muffins would go nicely with the dish.
Spinach, Mushroom, and Pumpkin Frittata
- 1 tablespoon extra virgin olive oil
- 6 ounces sliced portobello mushrooms (about 1 1/2 cups)
- 1 tablespoon fresh chopped sage
- 2 cups chopped fresh spinach
- 3 eggs
- 1/2 cup pumpkin puree
- 1/2 cup crumbled feta cheese
- 1/4 cup milk
- Kosher salt
- Freshly ground black pepper
In a 9 to 10-inch nonstick skillet, heat the olive oil over medium heat. Add the mushrooms and sage, and saute for about 5 minutes. Wilt the spinach into the skillet, stirring frequently. Reduce the heat to medium-low.
Meanwhile, whisk together the eggs, pumpkin puree, feta cheese, and milk in a mixing bowl. Season with salt and pepper. Pour the egg mixture into the skillet, and stir quickly to evenly distribute the mushrooms and spinach in the egg mixture. Cover the skillet and cook for 10 minutes.
When you uncover the skillet, the eggs should be mostly cooked (though still a bit runny on the top) and slightly puffy around the edges. To finish off the frittata, place it under the broiler for about 5 – 10 minutes, until the eggs are fully cooked and the top is golden. Serve warm.