Thalia's Frittata

Total Time:
55 min
20 min
35 min

4 servings

  • 1 tablespoon salt
  • 8 bunches spinach, washed
  • 1 cup ice
  • 1 tablespoon canola oil
  • 2 cups small diced white onion
  • Salt and pepper
  • 8 large portobello mushrooms
  • 1 tablespoon olive oil
  • 4 teaspoons clarified unsalted butter
  • 16 eggs, slightly beaten
  • 1/2 cup crumbled goat cheese
  • Preheat oven to 350 degrees F.

  • In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.

  • In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside.

  • Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.

  • Increase oven temperature to 400 degrees F.

  • In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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