Mushroom Lover's Frittata with Spinach and Cheese

This is the perfect time of the year for having breakfast for dinner, or for a good hearty brunch on the weekend.



1 bag Ozark Forest mushrooms, cleaned and sliced
2-3 tsp. olive oil
1 medium onion or 2 green onions, coarsely chopped
1 bunch spinach, washed and chopped, large stems removed
9 eggs 
Salt and Pepper
1/2 cup shredded Marcoot Jersey Creamery  melty cheese like gouda, havarti or mozaarella, plus a tiny bit more to sprinkle on top if desired
1/4 cup grated Parmesan cheese (or whatever you have left in the fridge from last week)

Preheat broiler. Use a 12 inch all metal frying pan with a non-stick surface. Oil a pan.

Heat 1 tsp. olive oil over medium heat.
Add onions and mushrooms, salt and pepper. 

Saute about 5 minutes, until mushrooms are softened and liquid has evaporated.

Add a tiny bit more oil, then add spinach to mushrooms and saute 2-3 minutes, until spinach has wilted quite a bit.

While spinach is wilting, beat eggs well.
Sprinkle cheese over wilted spinach/mushroom mixture and let melt about 1 minute.
Then pour eggs over, using a fork to separate the veggies so egg runs down between vegetable pieces. (You can sprinkle a tiny bit more cheese over the eggs if desired.)
Cover pan with lid, reduce heat to very low and cook about 20-25 minutes, or until eggs are nearly set but still slightly soft in spots.

Remove lid and put frittata under the broiler for 3-5 minutes (depending on how close to the heat you have it) until the top is nicely browned and eggs are set. Let cool about 2 minutes, then slice like a pie into six pieces. Serve hot.

Tip: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs