Frittata's are a great way to serve eggs into a complete breakfast meal.  "Portobello Mushroom and Spinach Frittata", from The Bobcat Inn (Santa Fe, NM) combines eggs, vegetables and three cheeses to create an eye awakening bounty.  Guests at The Bobcat Inn love this dish saying "it was so good I had to go back for more".  According to innkeeper Amy Bobrick "even People who don't like eggs like this Frittata". This recipe is also flexible and you can easily substitute alternative vegetables to create your own custom breakfast Frittata.  In fact, this recipe is so flexible you can even serve it for dinner! 

Portobello Mushroom & Spinach Frittata

• 3 cups fresh spinach (cleaned and chopped)
• 1-2 large Portobello mushrooms (chopped)
• 2 T onion (diced)
• 1 T olive oil
• 1 T butter
• 2 slices provolone cheese (shredded)
• 1/2 cup fresh mozzarella cheese (crumbled)
• 1/2 cup Monterey jack cheese (grated)
• 5 eggs
• 1/4 cup half & half
• 1/4 t salt
• 1/2 t pepper
• 1/4 t dry mustard
• 1/4 t Worcestershire sauce
• 1/4 t freshly grated nutmeg

Preheat oven to 375

Beat eggs and cream in mixing bowl and add salt, pepper, dry mustard, Worcestershire sauce, and nutmeg.  Set aside.

Saute onion in olive oil in a 6-8 inch oven proof skillet. Add melted butter and add Portobello mushrooms, gently stirring. Cook for 3 minutes or until tender. Add spinach and cook 1 minute stirring and then add the egg mixture. Fold in cheeses and now, with a metal spatula, tilt the pan where the egg mixture can flow under the cooked mixture. Do this until the frittata is almost set about 5 minutes and then put in oven for 15 minutes or until set.   You can either flip it out or serve it in the dish.  We like to serve it in a cast iron skillet.

About The Bobcat Inn

The Bobcat Inn

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