Who doesn’t like breakfast for dinner? This is a simple meatless frittata. It has a nice warm flavor thanks to the chilies and cumin. I used queso blanco, Mexican melting cheese. It is available in most groceries now and has a mild, rich slightly salty flavor. Monterey Jack would be a fine substitute if you can’t find it.
Mushroom and Spinach Frittata
1 Tablespoon olive oil
8 ounces sliced mushrooms
1 4 ounce can diced mild chilies
1 teaspoon cumin
3 cups baby spinach
5 eggs whisked with a dash or 2 of hot sauce
1 cup queso blanco grated
Preheat oven to 350 degrees
1. Over medium heat cook the mushrooms in the olive oil until well browned.
2. Add chilies and cumin, stir for a minute to get fragrant.
3. Ad spinach and cover for a minute or so just to wilt.
4. stir in eggs and put in oven for 15 minutes.
5. Top with cheese and return to oven for 5 minutes till nice and melty.
6. Let rest about 5 minutes before slicing .
Beer and wine pairings
Hank says “For the fritatta, I would say a clean Pilsner would be the best choice. Go with something that isn’t intensely hoppy. I would recommend either Staropramen or Pilsner Urquell. Czech Pils tend to have peppery and spicy notes that would go well with the Frittata.”
Cissie says “The wines I would pair with the Frittata are a Dry French Rose’ and/or a French Champagne. True French Champagne delicious as it is , can be expensive. However you could substitute a Sparkling wine in the Champagne style from California , Spain, or Alsace. Any of these substitutes are reasonably priced. Another choice would be a Pinot Gris from Oregon or California. Enjoy!”