“What I learned being a young child was respect for food. Don’t throw anything away.” Lidia Bastianich
The other night for a vegetable side for dinner I made sautéed mushrooms and spinach. Well, as is fairly typical (because I still haven’t learned the art of cooking for two), I ended up with quite a bit of leftovers.
One of the best uses for leftover vegetables is to make a frittata. I am sure the majority of you are familiar with the Italian term “frittata”. But for those that don’t know, it really is just an omelet that has been gussied up and given a fancy name.
Sautéed Mushrooms and Spinach
- 2 boxes of frozen chopped spinach
- 1 large container of sliced baby bella’s
- 3 tbsp of EVVO
- 1 tbsp of garlic paste
- salt and pepper (Aleppo) to taste
- defrost the spinach and wring out between paper towels until there is no water
- heat on medium the EVVO and garlic paste, sautée until fragrant
- add salt and pepper
- sautéed the mushrooms until golden
- add spinach and sautée until warmed
Special note: I know that using frozen spinach is unconventional but it makes this side dish super easy and quick and tastes just as good as fresh spinach. Just make sure the spinach is defrosted and wrung dry.
Spinach and Mushroom Frittata
- leftover spinach and mushrooms (approximately 2 cups)
- 4 jumbo or 5 extra large eggs
- 1/2 cup of half and half
- 1 cup of shredded guryere cheese (or any other shredded cheese that you have leftover)
- olive oil spray
- salt, pepper and nutmeg to taste
- preheat the oven to 375
- spray an oven proof pan with olive oil
- beat the eggs and half and half
- add to the egg mixture the seasonings and shredded cheese
- pour egg mixture into pan
- stir in the spinach mixture
- bake for approximately 25 minutes or until set
- cut into slices and top with parmesan cheese
Special note: I am sure this recipe can be made with less fat by substituting low fat milk and substituting a hard cheese such as Parm or Romano. If you use a nonstick pan, the frittata will slice right out onto a plate for a beautiful presentation. With a tossed salad, it makes a perfect light dinner for Meatless Monday.
I hope you will make this recipe and enjoy eating it as much as I enjoy sharing it.
Arrivederci, Bernadette Xxx