This rustic open-faced frittata is a hearty Italian-inspired dish that transforms simple pantry staples into a satisfying meal. Earthy shiitake mushrooms and sweet onions are sautéed until tender, then wilted with fresh spinach for a vibrant green base. The egg mixture is poured over the vegetables and baked until just set, creating a fluffy texture without the need for flipping. It is topped with a blend of Italian cheeses that melt beautifully under the broiler. Perfect for brunch, a light dinner, or a weekend breakfast, this dish offers a balance of savory, aromatic flavors. It is easy to prepare and allows for plenty of customization with your favorite vegetables or herbs.
Wild ‘N Wilted Frittata (Open-Face Italian O
Description
This rustic open-faced frittata is a hearty Italian-inspired dish that transforms simple pantry staples into a satisfying meal. Earthy shiitake mushrooms and sweet onions are saut&# 195;©ed until tender, then wilted with fresh spinach for a vibrant green base. The egg mixture is poured over the vegetables and baked until just set, creating a fluffy texture without the need for flipping. It is topped with a blend of Italian cheeses that melt beautifully under the broiler. Perfect for brunch, a light dinner, or a weekend breakfast, this dish offers a balance of savory, aromatic flavors. It is easy to prepare and allows for plenty of customization with your favorite vegetables or herbs.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Heat olive oil in a 10-inch oven-safe non-stick skillet over medium-high heat.
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Add chopped onion, red bell pepper, and sliced shiitake mushrooms to the skillet.
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Cook vegetables, stirring occasionally, until tender, about 6 minutes.
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Add shredded spinach to the skillet and cook for 1 minute until wilted.
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In a bowl, whisk together eggs and hot red pepper sauce.
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Stir 1 1/2 cups of the Italian cheese blend into the egg mixture.
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Pour the egg mixture evenly over the vegetables in the skillet.
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Cook on the stovetop over medium heat for 2 minutes, or until the edges are set.
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Transfer the skillet to the oven and bake for 12 to 14 minutes, or until the center is fully set.
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Remove from oven and sprinkle with the remaining 1/2 cup of cheese.
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Let cool for a few minutes, then cut into wedges and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 75.7kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 3.9mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.8g8%
- Sugars 3.6g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If your skillet handle is not oven-safe, wrap it tightly with aluminum foil before placing it in the oven.
You can substitute shiitake mushrooms with cremini or button mushrooms if preferred.
For extra flavor, add a pinch of dried oregano or fresh basil to the egg mixture.
Serve immediately while hot and cheesy. Leftovers can be stored in the refrigerator for up to 3 days.
