Spinach and Mushroom Fritatta.
I can’t cook. Except when I can.
Turns out following a recipe is a helpful way to make a graceful transition between “fridge full of ingredients” and “actual, edible outcome.” And a recipe that’s reasonably low in carbs, high in eggs (I frigging love eggs), and tastes good works for me. Stolen from AllRecipes, I tweaked my version of this mushroom and spinach fritatta a little bit based on what was in the house and what I wanted in my face:
- 3/4 cup of fresh, chopped spinach
- 4 eggs
- 1 cup ricotta cheese
- 2/3 cup freshly grated Parmesan cheese
- 3/4 cup of chopped mushrooms
- 1/2 cup of finely chopped scallions
- 1/4 teaspoon dried Italian seasonings
- salt and pepper to taste
Preheat the oven to 375 degrees.
In a large bowl (preferably one that the cats haven’t been eating from), whisk the eggs and ricotta cheese together until smooth. Then mix in the seasonings, then the spinach, and then the mushrooms. The whole bowl sholud become a weird, pudding-ish mixture of breakfast bits.
Coat a 9-inch pie plate with a little bit of olive oil to keep the fritatta from sticking and then pour in the egg and spinach mixture.
Bake in the oven for 30 minutes, or until the edges are browned and the top is solid. For me, it took 32 minutes to cook in full, and I let it sit for half an hour before we cut it and served it. (I think if we cut it up any earlier, it wouldn’t have settled and had been a little soggy.)
Carb-wise (and according to the AllRecipes version), this dish serves up about 6 grams of carbs per slice.
The verdict at the brunch we hosted was that this spinach and mushroom fritatta was a hit. “It’s delicious,” said one of our friends. And that’s when I refused to tell them I made it, because I didn’t want my reputation to cause them to second guess their taste buds.