Akin to a crustless quiche, frittatas can hold their own as a brunch item, a light dinner entrée or paired with soup or salad for lunch. Whatever the occasion, just make sure you use a full-fat diary like heavy cream, crème fraîche or cream cheese to mix with the eggs.
Husband Russ is known to often whip together a weekend frittata with whatever might be on hand leftover in the fridge veggie- and cheese-wise. This particular time, we actually thought ahead and purposely bought the spinach and mushrooms while grocery shopping. The other ingredients we had on hand, and the fresh herbs came from our raised garden bed.
About the cheese. Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. While you can use whatever cheese you want, try to make an effort to include it in this frittata. The cheese itself is firm with a fairly unremarkable flavor when cool, but the magic happens when melted, Raclette develops a nutty, full sweet flavor with a crisp, delightfully chewy crust.
The cheese has got a thin, brownish-orange colored rind and a pale yellow pate with a few scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, and does not separate even when melted. While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavor.
The fresh tender herbs are finely chopped before adding to the egg mixture.
Mushroom & Spinach Frittata
- 8 large eggs*
- 3 oz. heavy cream
- 1/4 cup onion, finely chopped
- 10-12 cremini mushrooms, sliced
- 3 oz. baby spinach
- 1/4 cup mixed fresh tender herbs, chopped (such as chives, parsley and sage)
- 1/2 cup Raclette cheese, grated and divided
- 2 Tbsp. olive oil, divided
- Salt and Pepper to taste
- Preheat oven to 350°.
- Crack the eggs into a medium bowl, add heavy cream and mix well.
- Chop fresh herbs, add to egg mixture and set aside.
- Heat 1 Tbsp. of the olive oil in a 10″ non-stick skillet. When hot, add the onion and cook until tender, about 3-4 minutes.
- Add the mushroom slices in with onion and sauté for about 5 minutes more, until just starting to brown. Move to a side dish.
- Add the other Tbsp. of oil into pan and when hot, toss in the spinach. Cook until wilted, 1-2 minutes.
- Add mushrooms and onion back into skillet, stir to mix then pour egg mixture over, and cook on stovetop for 5 minutes to set the bottom.
- Top with all but 2 Tbsp. of the grated cheese and slide into preheated oven for 16-20 minutes. Check with knife to see if it is set, top with remaining cheese, and heat for 1 more minute.
- Loosen edges and bottom with a rubber spatula and slide onto serving dish.
*Frittata for 8: Increase ingredients to one dozen large eggs, 1/4 cup heavy cream, and 3/4 cup grated cheese. Cook in a 12″ nonstick skillet.
For brunch one Sunday, we served ours with a small chopped heirloom tomato and fresh chive salad.