Recipe Redo: Suzanne Goin’s Mushroom Frittata

10/30/2013 at 01:05 PM ET

The Kitchn Maxwell Ryan Suzanne Goin Mushroom Frittata
Nealey Dozier

Maxwell Ryan is the founder of Apartment Therapy and The Kitchn, a web magazine about home cooking and kitchen design. Visit 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.

The Kitchn Maxwell Ryan Suzanne Goin Mushroom Frittata
Nealey Dozier

The Kitchn Maxwell Ryan Suzanne Goin Mushroom Frittata
Nealey Dozier

The Kitchn Maxwell Ryan Suzanne Goin Mushroom Frittata
Nealey Dozier

The Kitchn Maxwell Ryan Suzanne Goin Mushroom Frittata
Nealey Dozier

Frittata with Baby Bella Mushrooms, Sausage and Spinach
Serves 6-8

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.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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