|2 servings||calories per servings 400||protein serving 22 g||carbs per serving 25 g||total fat per serving 24 g|
Who doesn’t enjoys breakfast for dinner? A frittata is a one-pan wonder that keeps a foot in both realms. This one features fresh farm eggs, green spinach, earthy mushrooms and Gruyere cheese. A dollop of sour cream, seasoned with Hot Steve salt from Atlanta’s own Beautiful Briny Sea, makes the whole skillet (and you!) quite happy.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||25 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven broiler.
• Discard any tough mushroom stems. 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 ovenproof skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes.
• Add garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add spinach. Cook, tossing, until spinach wilts, about 2 minutes.
• Transfer mixture to a plate.
• Add 2 teaspoons cooking oil to skillet. When oil is warm, add potatoes and 1/4 teaspoon Hot Steve salt. 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 mushrooms evenly over potatoes.
• In a 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 the edge of vegetables to let egg run underneath, until egg is set on bottom and sides but still moist on top, 2-3 minutes.
• Sprinkle cheese evenly over frittata.
• Transfer skillet to oven. Broil until cheese melts and eggs are set, 2-3 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.
• Garnish with parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...