Recipe courtesy of Restaurant Thalia

Thalia's Frittata

  • Level: Intermediate
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

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

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

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Increase oven temperature to 400 degrees F.
  6. 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.
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Increase oven temperature to 400 degrees F.
  6. 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.
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