Recipe Redo: Suzanne Goin’s Mushroom Frittata
Maxwell Ryan is the founder of Apartment Therapy and The Kitchn, a web magazine about home cooking and kitchen design. Visit PEOPLE.com Wednesdays for his spins on celebrity recipes and more.
Frittatas are a great, basic dish to know how to make. They are easy, nutritious, delicious and able to accommodate lots of different ingredients—perfect for using up leftover meats and veggies in your fridge.
Frittatas also aren’t just for breakfast! Inspired by this Mushroom Frittata from Suzanne Goin of the Hungry Cat restaurant in Los Angeles, I added Italian sausage to create an even heartier dish perfect for suppertime. I also beefed up the flavor with oregano and garlic. Trust me, this will keep you warm on a cold night!
This frittata can be made in a smaller pan—the smaller the pan, the taller the frittata. Either way, a single slice makes a full meal.
Frittata with Baby Bella Mushrooms, Sausage and Spinach
2 links mild Italian sausage, casings removed
2 tbsp. olive oil
8 oz. baby bella mushrooms, diced
2 cloves garlic, minced
1 tsp. fresh thyme, minced
1 tsp. fresh oregano, minced
10 oz. baby spinach
1 cup shredded mozzarella cheese
8 large eggs, whisked until frothy
Salt and pepper, to taste
1. Preheat the oven to 400 degrees with an oven rack in the middle position.
2. In a 10- to 12-inch oven-proof skillet over medium-high heat, cook the sausage, breaking up into pieces, until no longer pink. Transfer sausage to a clean bowl.
3. Heat the olive oil in the skillet. Add the mushrooms along with a generous pinch of salt and pepper. Cook until the mushrooms are tender and golden brown, 8-10 minutes. Stir the garlic, thyme and oregano into the mushrooms and cook until fragrant, about 30 seconds.
4. Lower the heat to medium. Add the baby spinach in large handfuls, letting each batch wilt for a minute or so before adding more. Once all of the spinach is wilted, stir in the sausage. Taste the mixture and add more salt and pepper if needed, then spread the mixture into an even layer in the skillet
5. Sprinkle the cheese over top and let it cook, without stirring, until the cheese has just started to melt. Give the eggs one more whisk to froth them up and pour them over the cheese and vegetables. Tilt the pan to make sure the eggs settle evenly. Cook until you see the eggs at the edges of the pan beginning to set, 1-2 minutes.
6. Place the skillet in the oven and bake until the eggs are set in the middle, 8-10 minutes. To check, cut into the middle of the frittata with a paring knife; if raw eggs run into the cut, bake in additional 2-minute intervals until eggs are completely set.
7. Let the frittata cool for 5 minutes. Slice into 6-8 wedges and serve.