Spinach and Portobello Mushroom Frittata
This savory, baked veggie pie is a gluten free, less cheesy option to quiche. We served it for years at the inn and it was hugely popular.
My Mister pumps up the heat at the table with sriracha sauce. A fresh salsa or, of course, catsup is A-OK too. A fresh salad is a wonderful accompaniment if this is dinner, or just enjoy it with crusty bread. Avocado also pairs nicely.
Delicious freshly made, this also microwaves by the slice as a leftover.
It’s so easy to make! Frozen organic spinach takes the work out of it!
Because of the way spinach, portobello mushrooms, and ricotta cheese are packaged, I make these two at a time. Share them!
Spray two 9 inch pie plates with non-stick cooking spray. Preheat oven to 375°.
I hold a bit of the chopped mushrooms back to put on the top for effect. Your choice.
In a large bowl, combine 8 eggs with 2 cups (16oz tub) ricotta cheese. Whisk together.
In another bowl, combine 1 1/2 cups grated Parmesan cheese, 1 1/2 cups chopped portobello mushrooms, 1 cup finely chopped scallions with some of the green parts.
Defrost 20 Oz organic frozen chopped spinach. Squeeze thoroughly to remove all liquid. Add to the dry ingredients.
Mix the ingredients together. Divide into the two dishes. Top with reserved bits of mushrooms if you have chosen to hold some back.
Here is what it looks like as it goes into the oven:
Bake for 30 minutes or until browned and set.
Let cool for 20 minutes, cut into wedges and serve.