Spinach & Mushroom Frittata

About Spinach & Mushroom Frittata

Ingredients

• Baby spinach, chopped 10 leaves
• Button mushrooms, thinly sliced 4
• Egg whites 6
• Whole eggs 2
• Salt to taste
• Black pepper powder to taste
• Fresh parsley, finely chopped 1 tsps
• Fresh basil leaves, finely chopped 1 tsp
• Olive oil 2 tsps
• Garlic, finely chopped 1 clove
• Medium onion, thinly sliced ½
• Medium red capsicum, cut into thin strips ¼
• Parmesan cheese, finely grated 2 tsps

How to Make Spinach & Mushroom Frittata (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Take egg whites in a mixing bowl and whisk till smooth and fluffy. Take whole eggs in a bowl, add salt and black pepper powder and whisk till creamy. Add the whole eggs to the egg whites and mix well.
3. Add spinach, parsley and basil. Fold lightly so that the mixture remains aerated and light.
4. Heat olive oil in a non-stick pan, add some garlic, onion, salt and black pepper powder and saute for 2 minutes. Add mushrooms and red capsicum strips and toss till well combined.
5. Add the egg mixture and smoothen the top with a spatula. Sprinkle parmesan cheese on top.
6. Keep the pan in the preheated oven and bake for 6-8 minutes.
7. Take the pan out of the oven, cut into wedges, arrange on a serving plate and serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps