Include in Print View:

Wild ‘N Wilted Frittata (Open-Face Italian O

Wild 'N Wilted Frittata (Open-Face Italian O recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 75.7
Dietary: Gluten-free, Vegetarian
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
  • 2 tablespoon Olive oil
  • 1 cup Onion, chopped
  • 1 cup Red bell pepper, chopped
  • 1 package (3.5 oz) shiitake mushrooms, stems discarded, caps sliced
  • 1 cup Packed shredded fresh Spinach
  • 6 large Eggs
  • 1/4 teaspoon Hot red pepper sauce
  • 2 cup Italian cheese blend, divided
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Heat olive oil in a 10-inch oven-safe non-stick skillet over medium-high heat.
  3. 3
    Add chopped onion, red bell pepper, and sliced shiitake mushrooms to the skillet.
  4. 4
    Cook vegetables, stirring occasionally, until tender, about 6 minutes.
  5. 5
    Add shredded spinach to the skillet and cook for 1 minute until wilted.
  6. 6
    In a bowl, whisk together eggs and hot red pepper sauce.
  7. 7
    Stir 1 1/2 cups of the Italian cheese blend into the egg mixture.
  8. 8
    Pour the egg mixture evenly over the vegetables in the skillet.
  9. 9
    Cook on the stovetop over medium heat for 2 minutes, or until the edges are set.
  10. 10
    Transfer the skillet to the oven and bake for 12 to 14 minutes, or until the center is fully set.
  11. 11
    Remove from oven and sprinkle with the remaining 1/2 cup of cheese.
  12. 12
    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.

Keywords: frittata, italian, mushrooms, spinach, eggs, breakfast, brunch, dinner, easy, vegetarian, cheese, onion, shiitake, open-faced, baked
Read it online: https://www.chefs-mate.com/recipe/wild-n-wilted-frittata-open-face-italian-o/