| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 20g | 4g | 6g |
| sugars | fibre | protein | salt |
| 2g | 2g | 14g | 0.75g |
Why I Love Iranian Mushroom and Spinach Frittata with Fresh Herbs
The first time I tried the Mushroom and Spinach Frittata with Fresh Herbs, I was instantly transported to my grandmother’s sunny courtyard in Spain, where breakfast was a simple, yet fantastically flavorful affair. This Iranian-inspired frittata is a beautiful fusion of flavors that brings together the earthiness of mushrooms, the vibrant freshness of herbs, and the subtle notes of turmeric. The moment I bit into it, I felt a comforting sense of nostalgia and a wave of excitement for discovering something new.
A Wholesome Breakfast Evolution
Breakfasts in my Cuban-Spanish household were always diverse, often featuring simple yet robust dishes sprinkled with fresh herbs and spices. With this Mushroom and Spinach Frittata with Fresh Herbs, I found a perfect homage to those cherished moments. The Iranian culinary tradition brings a delightful twist to a classic frittata, making it feel both familiar and brand new. The combination of fresh parsley, cilantro, and dill, balanced with earthy mushrooms and nutrient-rich spinach, provides a fulfilling breakfast or brunch option that stands out.
Inspired by the techniques of chefs like Yotam Ottolenghi, known for bold flavors and innovative pairings, this recipe adopts a similar philosophy of using fresh ingredients in generous quantities. The herbs not only add brightness but also infuse each bite with their own distinct flavor profiles, elevating this dish from a simple egg-based breakfast to a gourmet experience.
A Versatile Delight
The versatility of this frittata makes it a standout dish. I love to serve it alongside a light salad dressed with citrus vinaigrette or even as part of a tapas spread. It also pairs wonderfully with a side of fresh, crusty bread for a simple yet satisfying meal. Its wholesome ingredients and refreshing flavors make it a perfect match for a variety of other dishes, whether you’re serving it for brunch, lunch, or a light dinner.
This recipe is similar to the traditional Spanish “Tortilla Española” but replaces the potatoes with a vibrant mix of mushrooms and spinach, creating a lighter, more nutrient-dense option. If you’ve ever enjoyed a Turkish “Menemen” or a Middle Eastern “Shakshuka,” this frittata will feel like a delightful cousin, sharing the same spirit of using fresh vegetables and herbs to elevate the humble egg.
Experimenting with this frittata has allowed me to explore new culinary traditions while staying true to the flavors I hold dear. The Mushroom and Spinach Frittata with Fresh Herbs is now a staple in my kitchen, cherished for its rich taste and the comfort it brings. Whether you’re exploring new breakfast ideas or looking to add a vibrant dish to your brunch table, this frittata is sure to impress and satisfy.
What You’ll Need
- 8 large eggs
- 1/2 cup whole milk
- 8 oz fresh spinach, chopped
- 10 oz mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a large bowl, whisk together the 8 large eggs, 1/2 cup whole milk, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt until well combined. Set aside.
Step Three
Heat 1/4 cup olive oil in a large oven-safe skillet over medium heat. Add the finely chopped medium onion and minced garlic. Sauté for about 2-3 minutes, until the onion becomes translucent.
Step Four
Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until most of the liquid from the mushrooms has evaporated and they begin to brown.
Step Five
Add the chopped fresh spinach to the skillet and cook for an additional 2-3 minutes, until the spinach is wilted.
Step Six
Stir in the 1/4 cup fresh parsley, 1/4 cup fresh cilantro, and 1/4 cup fresh dill into the vegetable mixture.
Step Seven
Pour the egg mixture into the skillet, making sure it evenly covers the vegetables. Cook on the stove for about 2-3 minutes, or until the edges start to set.
Step Eight
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set in the center and lightly golden on top.
Step Nine
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving. Enjoy your Mushroom and Spinach Frittata with Fresh Herbs!
