I’m egg-cited for this one.
I’ve had frittatas before, but never quite like the one my friend Z whipped up for the girls and I at a recent sleepover.
We had a potluck party – C made a batch of Ayam Bali (It’s this spicy and flavourful chicken dish that went viral among Malaysians, not actually Balinese but still very tasty), I brought cinnamon rolls and Z made the creamiest frittata that made me go “I gotta learn how to make this.”
A frittata, to me, is basically a crustless quiche, or according to my very eloquent cousin a, “thicc ass omelette”. The frittata Z made was filled with spinach, tomatoes and mushrooms – basically my top three favourite veggies. Z insists that she never really cooked until recently, which I find hard to believe considering how well-made her frittata was. I mean, I am writing a whole post about it.
The best thing about frittatas is that you can basically switch it up with anything you’ve got in the fridge. Got some leftover roasted veggies? Throw them in some eggs. Not sure what to do with that packet of smoked salmon? Layer it in your frittata mix and you’ve got yourself a nutritious, healthy and keto-friendly meal.
This recipe is my homage to Z and to everyone who insists that cooking isn’t their forte – may you find comfort in knowing that whisking together a few eggs, cream, cheese and sauteed vegetables will get you a meal that might even put seasoned cooks to shame:
Mushroom, Spinach & Tomato Frittata
1/4 cup cooking cream
1 cup grated cheddar cheese (or mozarella and even parmesan, if that’s what you’re into)
8-10 sprigs of chopped chives
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2-3 sprigs of chopped fresh oregano
2 cloves of garlic, minced
A handful of sliced swiss brown mushrooms
2 cups baby spinach
A handful of cherry tomatoes, halved
4 basil leaves
3 tablespoons butter
Salt and pepper to taste
1. Preheat the oven to 180 °C, grease a 28cm pie dish. Set aside.
2. In a large bowl, whisk together eggs, cooking cream, cheese, chopped chives, onion powder, garlic powder and a dash of salt and pepper. Set aside.
3. In a large non-stick skillet, brown garlic with mushrooms and oregano in butter over medium heat. Once mushrooms begin to cook down, add spinach and tomatoes, continue cooking for about a minute. Season with salt and pepper, stir constantly.
4. Once the spinach has wilted, pour veggie mixture into egg mixture. Stir well and pour everything into the pie dish. Lay out the basil leaves as creatively as you can!
5. Bake the frittata for about 25 minutes or until light browned and set!
6. Cut frittata into wedges, remove from dish with spatula and serve.
Trying this recipe out? Leave me a comment below or hit me up on Instagram @NadSoFry! Happy cooking, babes. <3