Spinach and mushroom are go-to vegetarian choices. The combo of super-light nutrients in the spinach and the meaty woody texture of mushrooms with a sweet touch of caramelised onions comes together perfectly in this easy-to-make frittata.
SPINACH, MUSHROOM AND ONION FRITTATA
What you’ll need
- 200g spinach
- Sunflower oil
- 1 medium onion, sliced
- 200g mushrooms, sliced
- 4 jumbo eggs
- ½ cup fresh cream
- ½ tsp cumin powder
- Freshly ground black pepper
- 1 tsp toasted sunflower seeds
- 1 tsp toasted sesame seeds
- 1 tsp Danish feta, grated
- First you’ll need to cook the spinach. Place your spinach in a medium-sized pot on a low heat and let the natural water in the spinach come out while cooking and steaming it. Keep turning the spinach and remove after 10 minutes. Allow to cool, then squeeze out all excess liquid and chop.
- In another frying pan, warm a tablespoon of sunflower oil and fry the sliced onion for about 6 minutes. Once the onion has caramelised, add the sliced mushrooms and cook until all the liquid has come out of the mushrooms. Remove the mixture from the heat and allow to cool.
- Preheat the oven to 200°C. Line three 200ml ramekins with butter or oil.
- Crack all the eggs into a medium mixing-sized bowl and whisk for about 20 seconds, incorporating as much air as possible to ensure a fluffy frittata.
- Add the cream, chopped spinach, caramelised onions and mushrooms, a pinch of cumin, salt and freshly ground black pepper.
- Divide the mix into ramekins. Before baking, top the mixture in one ramekin with the toasted sesame seeds, the second with the toasted sunflower seeds, and the third with the grated Danish feta. Lower the heat to 160°C, cook the frittatas for 10–15 minutes, and serve immediately.
Extracted from Olami: Simple Nourishing Fresh by Nirit Saban (Jacana Media; R330)