Spinach, mushroom, and potato frittata

According to Il cucchiaio d'argento (The Silver Spoon), the authoritative Italian cookbook somewhat akin to our own The Joy of Cooking, the frittata is an egg dish which can contain, at one end of the spectrum, only eggs, salt, pepper, and “the oil needed to cook it.” Then a series of simple frittata recipes are presented, each containing a single extra ingredient, such as bell pepper, cheese, tuna, olives, or ham.

Americans, on the other hand, insist on a long list of ingredients and always call for milk to be beaten into the eggs. Not so in Italy. The American version is a bit fluffier, the Italian, more dense; a meal. This recipe will take a middle ground. In the Italian fashion, we will not add milk. But it is fun to add a number of ingredients. Ours will be interesting, nutritious, and filling. So here goes.

Ingredients

3 TBS extra virgin olive oil

A pinch of hot red pepper flakes

Freshly ground black pepper

¼ tsp. turmeric

1 medium potato, scrubbed, skin on, cut into thin slices

4 oz. portabella mushrooms, sliced thin

½ red onion, diced

½ sweet red pepper, diced

2 cloves garlic, minced

1 sprig of fresh rosemary, leaves removed and minced

2 cups fresh baby spinach, chopped

6 eggs, mixed in a bowel to incorporate yolks. Don’t over-beat.

1 cup shredded parmesan cheese

Salt and pepper to taste

Procedure

Preheat oven broiler on low setting.

In a large skillet, heat the oil then add the pepper flakes, turmeric, and black pepper. Mix to incorporate, then add the potatoes and mushrooms, cover and cook until ingredients begin to reduce and soften. Add the onion and sweet red pepper and cook uncovered until reduced. Add garlic, stir, and cook for another few minutes. Add the spinach, cover, and cook for a few minutes till wilted. Uncover, sprinkle in the rosemary and stir the mixture.

Beat the eggs lightly in a separate bowl then add to pan. Stir the shredded parmesan into the pan and combine the mixture. Cook until eggs begin to stiffen. Move the frying pan into the oven under the broiler to finish cooking the top of the frittata. Keep a close eye and remove it before the eggs brown.

Remove frying pan from oven and let sit for a few minutes to allow the eggs to finish setting up.

Cut into pie segments and serve. Each diner may add salt and pepper to taste.

This is a meal. Buon appetito!