FLORENTINE FRITTATA

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For a weekend Brunch or even a weekday dinner, this is a substantial delicious way to prepare eggs.

 

 

 

INGREDIENTS:
 

• 4 tablespoons sunflower or good quality olive oil

• 2 cups sliced crimini mushrooms

• 2 cups grated Gruyere cheese

• 8 free range eggs (free range of course are better, both for the chickens and you)

• 1/4 cup milk or lactose free milk

• 3 cups cleaned fresh spinach patted dry

• 1 cup caramelized onion

• Splash of white wine

• Salt and fresh cracked pepper

Both mushrooms and spinach reduce substantially when cooked so don’t worry about it seeming to be a lot, it isn’t.

Preheat the oven to 375 degrees

Put two tablespoons of oil in a large heavy fry pan add the mushrooms, season with a little salt and cook over low heat for about four to five minutes until they soften and smell delicious. Scoop them from the pan and into a bowl and set aside to cool.

To the same pan add the spinach and again season with a little salt.  Add a splash of white wine, cover the pan and increase the heat to medium.  The spinach only takes a couple of minutes to wilt; don’t walk away or they will be mush.
Remove from heat and set aside to cool.

Place a large round or square baking dish into the oven to heat.  Shape doesn’t really matter here just as long as it will hold all the ingredients.

Crack all of the eggs into a large bowl, add the milk, and season with salt and fresh cracked pepper and whisk well.  

Remove the baking dish from the oven and add the remaining oil swirling it around to coat the surface.

Add the eggs, the caramelized onions, the mushrooms and spinach stirring it gently into the eggs to spread it evenly through. You'll find a caramelized onion recipe is on my Basics & Scratch page.

Top with the grated Gruyere cheese and bake for around twenty-five to thirty minutes until it puffs up and is golden brown on top.

This goes great with a hearty bread toasted and or what I refer to a mock cassoulet.  Just a good can of baked beans with additive free sausage cut into small chunks.  You just sauté the sausage in a pot for a few minutes to get a nice brown on them, then add a can of homemade style beans.  Amys makes an organic product that works really well. It's vegetarian, so if you prefer to go meatless, skip the sausage.

Enjoy this with your favourite Sunday brunch beverage.  Try a glass of bubbly with a splash of pomegranate juice.