Spinach Mushroom Frittata
If you are lucky enough to find morel mushrooms in the spring, use them in this recipe. Serve for brunch or supper.
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
- 2 cups sliced mushrooms such as shiitake, morels, etc. or button mushrooms
- 2 cups chopped fresh spinach
- 6 eggs
- 4 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded pecorino Romano cheese, divided
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