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About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Garlic


  • Spinach


  • Baby Red Potatoes

    Baby Red Potatoes

  • Beautiful Briny Hot Steve Salt

    Beautiful Briny Hot Steve Salt

  • Farm Eggs

    Farm Eggs

  • Gruyere Cheese

    Gruyere Cheese

  • Sour Cream

    Sour Cream

  • Parsley



MISE EN PLACE • Heat broiler. Remove any tough mushroom stems, and slice tender stems and caps. • Peel and chop garlic. • Roughly chop spinach. • Slice potatoes into thin rounds. • Shred cheese. • Pick and chop parsley leaves.
• Place an oven-safe skillet over medium-high heat, and add 1 teaspoon cooking oil. Add mushrooms and cook, stirring occasionally, until tender and browned, about 4 minutes. • Add garlic and cook, stirring, 30 seconds.
Add spinach, and toss with tongs until spinach wilts, about 2 minutes. Transfer mixture to a plate.
Warm 2 teaspoons cooking oil in skillet. • Add potatoes and 1/4 teaspoon Hot Steve salt, and stir to coat. Spread potatoes over bottom of skillet. • Cook until tender and golden with browned, crisp edges, about 10 minutes, flipping as needed.
Arrange mushroom mixture evenly over potatoes.
• In a small bowl whisk eggs with 1/4 teaspoon Hot Steve salt and 1/4 teaspoon pepper. • Pour evenly over vegetables. Cook, occasionally tilting the skillet and gently lifting edge of vegetables to let uncooked egg run underneath, until eggs are set on bottom and sides, but still moist on top, 2 to 3 minutes.
• Sprinkle cheese evenly over top of frittata. Transfer skillet to oven, and broil until cheese melts and eggs are set, 2 to 3 minutes. • Divide frittata between 2 plates.
• In a small bowl, season sour cream to taste with Hot Steve salt and pepper. Dollop over frittata to your liking. • Sprinkle with parsley, serve and enjoy!