Cacio e Pepe Frittata

I was dreaming about the pasta dish I had at Pastaria and decided to make it into a frittata. I had mushrooms and spinach this week but you could add any veg to this. You could even brown sausage if you’d like. The beauty of the frittata is once you have the basic recipe down, you can riff all you want.
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Mushrooms, chopped
1/2 onion chopped
5 eggs
1/4 cup heavy cream
2 tbsp whole wheat flour
Other Ingredients
1/2 to 3/4 cup freshly grated Parmigiano Reggiano
1/2tsp salt
1 1/2 tsp ground black pepper
Preheat oven to 350 degrees. Spray a pie pan with cooking spray Sauté onion in a bit of butter or oli till soft. Add mushrooms and stir a bit. Add spinach a few handfuls at a time and sauté to wilt. Continue till all the spinach is wilted. Spread mixture evenly in sprayed pie pan.
Crack eggs in a mixing bowl and scramble. Add salt, pepper, cream, flour and cheese. Combine and pour over veg in pan. Bake at 350 degrees for 40 to 45 minutes.
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