Stovetop Spinach Mushroom Frittatta

                                          

                                                   Stovetop Spinach Mushroom Frittatta    

                                              

My family loves Frittata.  Frittatta is an open faced omelette in which you can add spinach, mushrooms, onion with eggs. So I had spinach and mushrooms . It is easy to make.You can make this dish for breakfast, lunch and for dinner also. I have not added any cream to keep it light but added some cheese to keep the texture smooth.  This is a stovetop recipe rather than oven and it is quite filling also. You can get creative with leftover frittata (which never happens in my home). You can use as a sandwich filling next day. So let’s start making protein and iron packed spinach,mushroom frittata.

Enjoy !

Method:

Whisk eggs,salt and pepper in a mixing bowl. Set aside.

Heat little oil in a frying pan over medium heat. Saute thinly sliced onions and garlic. Add chopped mushroom and saute them with some salt. Next add chopped spinach and again saute for a few minutes till it release water. Once cooked add crushed chilli, oregano or mixed herbs. ( If you don't have oregano no issues.)Keep it aside.

Transfer this onion mushroom mixture into a butter smeared pie dish.Spread it evenly on the dish. Pour beaten egg over this mixture. Sprinkle some grated cheese. Place this dish inside a bigger pot and  close it with a tight fitting lid and keep it on low heat.  The heat from your cooktop will warm up the air inside the pot, baking the contents. You have to cook for 20 minutes on a low flame.

Let it cool and cut into wedges. Serve  warm.

Ingredients:

Serves : 3-4

Eggs : 5

Button mushrooms:  200gms

Spinach: 1bunch

Onions: 2 medium

Garlic: 4-5 cloves

Oregano: 2tsp

Grated Cheese:  ½ cup

Salt : to taste

Pepper: 1 tsp(adjust to taste)

 Tips:

To make it Indian style you can add little garam masala, redchilli powder and coriander leaves after adding spinach.