SPINACH – how to be strong to finish

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“Someone has to stand up and say the answer isn’t another pill. The answer is spinach.” Bill Maher

Hi there,

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.

12 responses to “SPINACH – how to be strong to finish”

  1. Linda – I am a devoted wife and mother who loves to create delicious meals for my family and friends. I also love traveling, interior decorating and photography.
    Linda says:


  2. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    A great way to use up leftovers 🙂 x

  3. cookingwithloveandspices – Texas, USA – Cooking is my art form. I love to have fun with flavors and really enjoy the food. It just so happens that my food is part of a healthy lifestyle. My blog is dedicated to my mom and grandmother because I learned to cook by watching them. I love to cook for my friends and make them feel welcome in my home. WELCOME to my blog:)
    cookingwithloveandspices says:

    My husband loves making frittatas with whatever is in the frig. We also don’t waste anything. Thank you for visiting my blog. Nice to have an opportunity to meet you. 😀

  4. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    chef mimi says:

    Absolutely never throw anything away, cause you’ll invariably need it in a day’s time! I still sometimes do that with a little celery. Great post. And yes, the world does need another food blog!

  5. esmesalon – I help Entrepreneurs | Innovators | Bloggers & Home Chefs, so please check around and let me know if I can assist in any way. We have a weekly InLinkz party, and it’s free to join, so I hope to meet you there!
    esmesalon says:

    I am for sure pinning this one and will have to make it over the weekend. Thanks Bernadette

      • esmesalon – I help Entrepreneurs | Innovators | Bloggers & Home Chefs, so please check around and let me know if I can assist in any way. We have a weekly InLinkz party, and it’s free to join, so I hope to meet you there!
        esmesalon says:

        Mwah, thank you so much fo ryour kind words ♥

  6. This is a really interesting idea! Thank you for sharing ❤️

  7. Chen Song Ping @ TPTan – Chen S.P. enjoys pottery works, cartoons, painting and poems. She shares insightful experiences about being a carer for people with mental illness and cancer.
    Chen Song Ping @ TPTan says:

    Good idea!