Today is a snow day! Which in my mind means “cooking day”. Like the obsessive planner that I am, I went to the grocery store (on TUESDAY…during my lunch break…no shame…) and picked up what I needed for a few recipes this week. I have big plans for today, and of course Valentine’s Day tomorrow. Today’s menu (frittata for breakfast and soup for all day eating) is really easy to execute and perfect for hibernating in Cozyville. I decided to go vegetarian on the frittata this morning since there will be Canadian bacon in the soup later on. My husband hasn’t woken up yet, and I have a feeling he is going to be a bit dismayed by this decision. But obviously this recipe will also work with any kind of ham product; sausage, bacon, Pancetta, etc., etc. Anywho, the recipe is below. Enjoy and stay warm!
(For a 2-3 serving frittata in an 8 inch skillet)
4-5 white button mushrooms, sliced
1/2 of a small leek, sliced
A generous handful of baby spinach
A generous handful of freshly grated Swiss cheese
1/2 tablespoon of butter
Sliced green onion for garnish (optional)
Salt and pepper to taste
Preheat the broiler. Place an 8 inch skillet over medium heat and melt the butter. Saute the leeks for a few minutes until they begin to get tender. Add in the mushrooms and cook for 2-4 minutes longer. During this time, whisk the eggs together in a bowl. When the mushrooms and leeks are ready to go, throw in the spinach. As it begins to wilt, pour in the eggs, coating the spinach. Top the mixture with the Swiss. Season with salt and pepper. Give the skillet a shake to ensure the egg is coating all of the ingredients and making its way through the spinach. Cook on the stovetop for about 1 minute. Then, transfer the skillet to the broiler for about 3-5 minutes. The frittata is ready to go when the edges are beginning to brown and the egg is set. Top with extra spinach, green onions, and red chili flakes (for the lovers of heat). Serve right out of the skillet if you wish, or transfer the frittata to a cutting board.