Recipe for Portobello and Spinach Frittata

Yield: 3 servings

Time: 30 minutes

Ingredients:

·         1 TBSP olive oil

·         1 TBSP butter

·         2 medium Portobello mushrooms, stem and gills removed, chopped in large chunks

·         2 cloves garlic, smashed

·         ½ cup finely diced red onion

·         1 TBSP fresh thyme leaves plus more for serving

·         1 TBSP balsamic vinegar

·         6 Eggs

·         3 cups fresh Spinach

·         ¾ cup Marinara sauce

·         ¼ cup finely grated fresh parmesan

·         Salt and pepper

               

Method:

·         Preheat broiler.

·         In large oven proof skillet (or medium if you want a thicker frittata) heat oil and butter over medium heat. 

·         Cook onion, mushrooms, garlic and ½ tsp salt for 5 minutes.

·         Add vinegar and cook 3 minutes more.

·         Add spinach and cook until wilted. 

·         Beat eggs and pour over veggies, sprinkle with salt and pepper.  Cook over medium for 5 minutes, undisturbed.  

·         Sprinkle with parmesan.

·         Place under broiler for 5 minutes or until cheese is melted and browning. While frittata cooks, warm marinara sauce.  

·         Cut into thirds and serve with ¼ cup of marinara and sprinkles of thyme per serving.  REMEMBER-the pan is hot!