Tuesday, 17 April 2012

Savory Portobello & Zucchini Frittata

There's alot of reasons to love quiche, but...alas, I am a fan
of the frittata...
In hot olive oil, on med heat, place portobello mushroom slices and
zucchini slices in a pinwheel shape, alternate layers using all the veg.
Season w/ salt, pepper and oregano, garlic powder and onion powder
Be sure to use a non stick oven safe skillet


                                                              Cover everything w/ fresh Spinach

Place small pieces of cream cheese on top
Cover w/ a lid to allow everything to steam together

When spinach is slightly wilted,
add beaten egg slowly on top
Let egg mixture cook, covered, until set throughout

You'll see the edges begin to lightly brown and start to pull back from the sides of the pan,
 and the top will start to set across the surface

Place in a preheated oven set at 300 degrees to finish cooking throughout the center of the frittata

Place a plate on top of the skillet and turn frittata out upside down on to the plate so the bottom is on top


And yummy too!

You can serve this with fresh fruit if you like and a tall glass of milk or juice

It's packed full of fresh vegetables and cooked only in a bit of olive oil, how can that be wrong?

The egg comes out fluffy and the variety of vegetables add a wonderful savory flavor

I love the bits of cream cheese in it and think it pairs really well with the spinach

There is a little browning of the egg, but if you don't cook the veggies and the egg on too high of a heat
than nothing "burns"

The bottom is even pretty with the spinach you placed on top of everything while it was cooking in the skillet

Okay...Okay...it's just as good cold : D  I ate another piece for lunch
Like a piece of pie or pizza pie, yum!

I am a huge fan of everything in this frittata so I was in heaven, but feel free to mix it up a bit. 
I have made it with all different types of flavors in the past.

The spinach looks nice on the bottom too, either side is lovely to look at : )

The nice thing about the Frittata is it's an any time of day meal.  Breakfast, lunch or dinner and you'll be set.  I love them more than the traditional quiche only because I am not a huge fan of pie crust.  I love the versatility of the frittata as well.  I've made this with all types of cheeses, meats, and vegetables...including but not limited too, cheddar, swiss, feta, asparagus, green beans, sausage, bacon and ham...really, the only limit is our imaginations.

The first time I made this, I thought I was being very clever indeed, I can't remember exactly what I threw in but it was years before I learned that it was called a frittata : )  If you haven't tried this method yet and have always done either the omelette, the quiche or just a miz of scrambly eggs with lots of yummies in it, give it a try.  It's a crowd pleaser, cooks in under 30 minutes and is quite delcious straight from the oven or as leftovers.  You def. won't be disappointed!


1-2 tablespoons extra virgin olive oil
1 small zucchini sliced on the bias
1 portobello mushroom cap sliced
sprinkle of salt, pepper, oregano, garlic powder and onion powder directly on veggies
4-5 slices of cream cheese sliced from a block and then sliced into lil' squares
2 handfuls of fresh baby spinach, or enough to cover veggie mixture
sprinkle of pepper added to spinach
7 eggs, scrambled with
2 teaspoons heavy cream

Thanks for stopping by and until next time : )  Happy Cookin'

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