Mushroom and Spinach Fritatta

Just out of the oven

Just out of the oven

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

  • Servings: 2
  • Difficulty: easy
  • Print

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!”

Frittata with fruit salad

Frittata with fruit salad


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