Mushroom, Spinach, & Tomato Frittata Recipe by Mary Berry

I’ve prepared hundreds of frittatas in my life and almost all of them have been nearly perfect. I like them because they’re easy to make and hard to screw up. I’ve found that the more simple they are, the better they are. As long as the seasoning is on point, the end result should be delicious.

The Recipe

Today’s recipe is another that comes from Mary Berry’s The Complete Cookbook. There are many egg recipes in this book and I’m taking them one step at a time. Of course there was a frittata recipe included. What would a cookbook be without one or more of them?

This recipe makes a very basic, yet tasty, frittata. All you’ll need is some mushrooms, fresh spinach, tomatoes, eggs, and Parmesan cheese. And the cooking instructions are almost as easy as the ingredient list. But the simplicity doesn’t take away from the flavor of this dish. The combination of the eggs, mushrooms, and the cheese really set this one apart.

Ingredients

Serves: 6

1 Tablespoon Butter
16 Ounces Mushrooms
4 Ounces Fresh Baby Spinach
2 Medium Sized Plum Tomatoes
12 Large Eggs
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
2 Ounces Parmesan Cheese, Grated

Prep the Ingredients

Wash and slice the mushrooms, wash the spinach, and then cut the tomatoes into one inch pieces.

Next, break the eggs into a medium sized bowl and add the salt and pepper as well. Whisk the eggs well.

Cook the Frittata

I used a ten inch cast iron skillet for this recipe and it worked well. If you don’t have cast iron, feel free to use a medium sized frying pan or the equivalent.

Warm the pan over medium heat. Add the butter to the pan and then the mushrooms. Cook the mushrooms until no more liquid is released, about 10 minutes. After that, add in the spinach and tomatoes and stir to combine. Then add in the eggs. Stir again.

Keep the pan on the heat for about 10 minutes. You may need to reduce the heat to medium-low. The goal is to cook the frittata more than half way through from the bottom. Make sure the pan isn’t too hot underneath because you don’t want to burn the eggs.

Next, turn on the broiler in your oven and move a rack to the top position. Place the pan on the top rack and let cook for a few minutes until the eggs begin to brown slightly.

After that, add the Parmesan cheese to the top of the frittata and return the pan to the broiler for a minute or two, until the cheese is fully melted.

Plate & Serve

Let the frittata cool for about 10 minutes and then cut into pieces and serve. Enjoy!