Lee’s "Don’t Burn the Garlic" Spinach and Mushroom Frittata
Episode: No Thanks for the Memory
A frittata is an Italian omelet, usually served as a light lunch or supper. Lee’s trick is to add the garlic to the eggs just before putting the frittata under the broiler. Actually, you get a more balanced, blended flavor if you add the garlic to the spinach and mushrooms, gently sautéing it for a few seconds (without burning it!), plus you avoid the somewhat harsh flavor of raw garlic. However, in deference to Lee’s obvious pride in his culinary accomplishment, here we do indeed add the garlic at the last minute. However, be aware that using too much garlic is not conducive to kissing after dinner!
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1½ cups fresh raw spinach, well washed and blotted dry
¼ teaspoon salt
Freshly ground black pepper to taste
½ teaspoon minced garlic (or to taste)
½ cup shredded Parmesan cheese
Heat the olive oil and butter over medium-high heat in an 8- to 10-inch broiler-proof skillet (preferably nonstick) until the butter is melted. Add the mushrooms and sauté quickly just until the mushrooms soften and start to brown lightly. Immediately add the spinach and sauté, stirring constantly, just until the spinach wilts.Turn down the heat to medium low.
Whisk the eggs together with the salt and a few grinds of fresh black pepper to blend the yolks and whites. Pour into the skillet over the mushrooms and spinach, stirring gently just to combine. On low to medium-low heat, let the eggs cook slowly until the bottom is set and just the top is runny. This can take 10 to 15 minutes; do not let the eggs brown on the bottom.
While the eggs are cooking, preheat the broiler. When the bottom of the eggs is set, sprinkle first the minced garlic, then the shredded Parmesan cheese evenly over the top of the eggs. Put the skillet under the broiler just until the eggs are completely set and the cheese is melted; this should take no longer than a minute or two.
Loosen the frittata from the bottom of the pan and slide it out onto a serving plate. Cut the frittata into wedges to serve. Serves 4.
Before the garlic!
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