Frittatas are an Italian egg dish similar to a quiche without the crust, or a baked omelette. You can fill a frittatas with whatever you want. They are fairly simple to put together once you get the hang of them. This mushroom spinach feta frittata is a low carb, keto friendly dish that can be made ahead of time.
When building a frittata, you want to remove as much of the moisture out of the fillings as you can. This is one reason I pre-cook all the ingredients (except the eggs, and cheese). This results in a firmer texture. The other reason I pre-cook everything is because, simply, it tastes much better, and is well worth the effort.
You can make this mushroom, spinach, and feta frittata a day or two ahead of time, and leave it in the fridge until you are ready to bake it. The leftovers are make a nice sandwich (hot or cold) if that’s your thing.
If you omit the bacon, this is also a vegetarian friendly dish that is very tasty, and easy to prepare for people inexperienced in vegetarian cooking.
Here is a link to other frittata ideas and recipes.
|Prep Time||30 minutes|
|Cook Time||60 minutes|
- 454 g Spinach washed
- 454 g cremini mushrooms washed and sliced thinly
- 200 g Feta cheese crumbled
- 400 g Parmesan cheese grated
- 6 slices bacon optional
- 8 eggs
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Assemble all of the ingredients, so you don't have to look for things while cooking.
- Heat a pan over medium high heat, and cook the bacon until crispy. Remove the bacon to a work bowl and reserve for later.
- Add the slices mushrooms to the pan, and cook until the mushrooms are browned, and most of the moisture has evaporated. If more oil is required, add some vegetable oil as needed. This should take 10 to 15 minutes depending on the heat used.
- Move the mushrooms from the pan to a work bowl, and reduce the heat.
- Add the spinach to the pan, and cook, stirring frequently, until the spinach is wilted. Adding vegetable oil as needed.
- Once the spinach is wilted, move to a colander and allow to cool.
- Crack the eggs into a large work bowl, and whisk with a fork, or a whisk until the eggs are smooth and uniform looking.
- Chop up the bacon into small pieces, and mix in to the eggs.
- Chop up the mushrooms into small pieces, and add them to the egg mixture. Mix well.
- Squeeze out as much moisture as you can out of the spinach, and then chop up the spinach roughly, and mix in to the egg mixture. The more moisture you can remove, the better the texture of the final frittata will be.
- Mix in the crumbled feta cheese, and half of the Parmesan cheese. Stir to combine as well as you can.
- Use the butter to grease the inside of a 9x13 inch casserole dish.
- Pour the mixture in to the casserole dish, and flatten out, spreading out the ingredients as required to get a flat even appearing top.
- If your casserole dish is much larger, you may need to add more eggs. To do so, crack two eggs into a work bowl, and mix, and add them to the casserole dish and stir to combine.Repeat until the casserole dish is sufficiently full, and there are no holes in the mixture. I fill the dish to about half to three-quarters full.
- Cover the casserole dish in foil, and refrigerate until ready to cook.
- Pre-heat the oven to 350 degrees.
- Add the foil covered casserole dish to the oven, and cook for 45 minutes, until the mixture is firm, and mostly solid.
- Remove the foil, and top the frittata with the remaining shredded Parmesan cheese, and cook for an additional 15 minutes, or until the cheese has browned.
- Remove, from oven and allow to cool for a few minutes, slice and serve.
Cooking time will vary, if you want a eggier texture (similar to an omelette), the cook the Frittata covered in foil for less time, likely 30 minutes rather than 45 minutes.