Baking and slicing up a nice big frittata or omelette is a weekend
staple for my family. Start with this basic recipe, but don’t feel
beholden to it—the nice thing about frittatas is that they’re basically a
happy home for any on-the-verge-of-wilting veggies in your fridge.
Omelettes do the job, too.
Spinach-Mushroom Omelette
SERVES 4
1 tablespoon olive oil
1 small onion, chopped
225 g mushrooms, trimmed and thinly sliced
55 g baby spinach, washed
8 large eggs
½ teaspoon salt
4 teaspoons unsalted butter
¼ teaspoon coarse salt
⅛ teaspoon freshly ground black pepper
Heat the olive oil in a large nonstick frying pan over medium heat. Add the
onion and mushrooms and sauté until the mushrooms are browned, about 7
minutes. Add the spinach; cook until wilted, about 4 minutes. Set aside in a
strainer (to help drain excess liquid off the spinach). Wipe the pan clean.
In a medium bowl, beat the eggs and the salt with 120 ml water. Add 1 teaspoon
of the butter to the pan and heat over medium-high heat. Pour in ¼ of the egg
mixture. Cook, gently lifting the edge of the eggs with a spatula and tilting the
pan to allow the uncooked eggs to run underneath, until the eggs are set, about 1