Turkey, Spinach, and Mushroom Frittata
What is a Frittata?
If you do a web search for the origins or the frittata, you’ll find mixed results. Some insist it comes from Italy, others say Spain. Either way, the frittata is fantastic for breakfast or brunch…and sometimes even supper for those rare evenings when I want breakfast for supper.
What is a frittata? It is an open faced creation of eggs, similar to an omelet, but baked instead of cooked on the stove top. Satisfyingly filling when made of just eggs, it is also a fun dish to experiment with. Like the humble chicken breast, the frittata is a culinary blank canvas that you can use to showcase your own favorite ingredients.
The Fannie Farmer Cookbook, my culinary bible, states that the frittata is a flat omelet served in Mediterranean countries and that “It is easier to make (than separate omelets) for four or more and a most satisfying way to use up bits of cooked vegetables.” As usual Fannie is spot on in her analysis of when to make a frittata. I usually make one when I have company because it is simple, delicious, and can feed a hungry crowd. The one shown here feeds eight people, especially when served with a side like sausage links, fresh fruit, or a warm compote.
I always make one after Thanksgiving because it’s a great way to use left over turkey. There’s just something magical about the combination of spinach, mushrooms, turkey, fluffy eggs, and gooey gobs of toasted and browned cheese that sets my taste bud to tingling. The annual post-Thanksgiving frittata is now as much a part of my family’s Thanksgiving experience as the bird itself.
I bought a smaller bird this year because I just couldn’t find one as large as the one I got last year. We host a houseful, and I was concerned that the 19.5 pound bird wouldn’t be enough. When I voiced my concerns to my husband he made an almost pouty face and said, “No frittata?” He need not have worried though. Partially in thanks to the wondrous array of Thanksgiving side dishes and partially due to the day long snack fest that precedes the actual meal, we had plenty of left over turkey. The frittata was saved!
I hope you enjoy this recipe as much as my family does.
Cook Time
Turkey, Spinach, and Mushroom Frittata Ingredients
- 12 Eggs, Beaten
- 2 Cups Turkey, Cooked, and chopped
- 3 Cups Fresh Spinach
- 2 Cups White Mushrooms, Sliced
- 1/2 Medium Onion, Diced
- 2 cloves Garlic, Minced
- 2 Tbsp Cream, (optional)
- 1 tsp Kosher Salt
- 1/2 tsp Sweet Basil
- 4 tbsp Olive Oil
- 1/2 tsp Pepper, Freshly Ground
- 2 Cups Cheese, Shredded
Turkey, Spinach, and Mushroom Frittata Instrucstion
- Preheat oven to 375 degrees Farenheit.
- Coat the bottom of an 8 inch cast iron (or oven safe) skillet with half of the olive oil. I prefer cast iron for this recipe because it heats more evenly.
- Let the skillet warm over medium heat. Once it is hot, add the onions. Let the onions begin to sweat.
- Add the garlic, mushrooms, salt, pepper, and basil to the skillet. Mushrooms absorb oil and liquid, so add the remianing olive oil as the mushrooms are cooking. Cook until the mushrooms begin to brown, stirring often.
- Add the trukey to the skillet, and cook until it is heated through.
- Top the skillet with the fresh spinach and let it steam for a few minutes. Then stir it in with the other ingredients until it has wilted.
- Once the spinach has wilted, remove from heat. In a medium sized mixing bowl, beat the eggs and cream together. The cream is optional, but I find it makes a lighter, fluffier frittata.
- Pour the egg mixture over the ingredients in the skillet. Place the skillet into the oven and bake at 375 for half an hour.
- When the half hour is up, top the frittata with the cheese. Return it to the oven and continue to bake for ten minutes until the cheese is melted and the frittata is golden brown.
Cheese!
I used a six cheese Italian blend for this recipe. In my heart I believe the Frittata is Italian in origin, and I usually try to stick to Italian cheeses. Feel free to use your own favorite cheese or cheese blend.
Turkey, Spinach, and Mushroom Nutrition Data
| Nutrition Facts | |
|---|---|
| Serving size: 1/8 of the Frittata | |
| Calories | 254 |
| Calories from Fat | 171 |
| % Daily Value * | |
| Fat 19 g | 29% |
| Saturated fat 7 g | 35% |
| Unsaturated fat 12 g | |
| Carbohydrates 4 g | 1% |
| Sugar 1 g | |
| Fiber 1 g | 4% |
| Protein 19 g | 38% |
| Cholesterol 84 mg | 28% |
| Sodium 515 mg | 21% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutritional Tidbits
This recipe is low in sugar. It is High in vitamin A and B12, and very high in vitamin B6. Sadly, like so many other delicious foods in this world, it is high in saturated fat and cholesterol. If you omit the cheese and cream, and use only egg whites it would be much better for you. I don't think it’s nearly as tasty that way though.
Golden Brown Frittata
