Holiday Market Mini Frittata With Spinach Mushroom And Gruyere Recipes

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 400°F with rack in upper third position. Whisk together eggs, milk, mustard, thyme, garlic salt, pepper, and kosher salt in a medium bowl. Fold in cheese. Set aside.
• Heat a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms and oil; cook, stirring often, until mushrooms start to brown, about 2 minutes. Add shallots; cook, stirring occasionally, until starting to soften, about 4 minutes. Add spinach in batches, stirring until wilted after each addition. Reduce heat to medium.
• Pour egg mixture into skillet, and tilt skillet to distribute egg evenly over vegetables. Cook over medium until eggs around edges of skillet begin to set, 1 to 2 minutes. Remove from heat.
• Transfer skillet to preheated oven. Bake until frittata is puffed and set, 10 to 12 minutes. Remove from oven. Serve hot, warm, or at room temperature.

HOLIDAY MARKET MINI FRITTATA WITH SPINACH, MUSHROOM AND GRUYERE

Steps:

• Note: label ingredients in order are egg, heavy cream, spinach, mushrooms, gruyere, salt and pepper and nutmeg.
• Whisk eggs and cream together. Add sauteed veggies, cheese, and seasoning. Pour into (probably greased) muffin tins. Or you could place some veggies and cheese in then pour egg mixture over. Reference another recipe for quantities and baking temp and time.