Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Apr 19, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Meatless Monday: Mushroom, Leek, Potato and Spinach Frittata

March 4th 03:03pm, 2013



I don’t know about you, but I’m a serious breakfast-lover. If you gave me eggs, fresh vegetables and a piece of toast three times a day, I’d be a happy girl. Problem is, I don’t so much love mornings. It’s a fairly rare day when I can get up early enough to cook such a feast. Luckily, here in America, we do this wonderful thing called “breakfast for dinner.”

This past week, I dove into the pantry and fridge to see what vegetables were on the brink of becoming too ripe. I came out with some red potatoes, button mushrooms, leeks and spinach. My first thought was to make an omelet, but I wanted the dish to be more about the veggies than the eggs, so I went with the omelet’s close cousin: the frittata. Paired with a fresh green salad, it provides a nice, light end to a heavy Monday.

Mushroom, Leek, Potato and Spinach Frittata
6 servings

¾ lb. red potatoes
1 Tbsp. plus 1 tsp. butter, divided
2 oz. (1 cup) sliced button mushrooms
1 leek, trimmed, cleaned and thinly sliced
6 oz. fresh spinach
1/3 cup milk
4 large eggs plus 4 large egg whites
2 Tbsp. chopped basil
½ tsp. salt
¼ tsp. freshly ground black pepper
Cooking spray
2 Tbsp. breadcrumbs
2 oz. shredded soft cheese, such as provolone, Monterey Jack or fontina

• Peel and cube the potatoes. Boil them in a pot until soft. Drain and set aside.
• Melt 1 tablespoon of butter in a medium-size pan over medium heat. Add the mushrooms and saute until lightly browned. Remove from the pan and set aside.
• With a paper towel, wipe the pan clean, then melt the remaining teaspoon of butter over medium heat. Add the sliced leeks and saute until softened, about 4 minutes. Add the spinach in batches, stirring and cooking each batch until the spinach is wilted. Transfer the mixture to a colander and press with the back of a wooden spoon to remove as much moisture as you can. Set aside.
• In a medium mixing bowl, whisk the milk, eggs, egg whites, basil, salt and pepper to combine. Stir in the mushrooms, leek-spinach mixture and cooked potatoes.
• Turn the broiler on. Heat an ovenproof skillet or pan on the stove top over medium heat. Spray with cooking spray, then add the frittata mixture. Cover and cook on the stove for 3 to 4 minutes.
• Sprinkle with the breadcrumbs and cheese, and transfer to the broiler. Cook until the eggs are set, about 3 more minutes.

By Beth Styles

Tags: , , , , ,

Leave a Reply

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004