Inspiration: Since making a Tuscan frittata a few weeks ago, I’ve been in the mood to try out all different kinds. They really make for such frugal and interesting dinners! This recipe is actually a very old recipe from my blog that was adapted from a tapas cookbook and meant to be part of a tapas meal. I increased the ingredient amounts here to make a full supper, but this recipe is good cut in half and served as a tapa as well.

What we Loved: This recipe is packed full of nutrients and interesting flavors/textures. Earthy mushrooms and spinach, crunchy almonds, and nutty Parmesan make for a great combination in our book! I feel like mushrooms and spinach always pair beautifully because their dark, earthy flavors complement each other, and the addition of almonds in a frittata is a crunchy, unexpected surprise. This is a solid and light weeknight supper.

Helpful Hints: This is a very dense frittata the way that I prepared it (using only four eggs). I would suggest using at least six eggs, and anywhere from 6-10 would probably work. My frittata needed a little more structure, as there wasn’t quite enough egg to seep down around all the vegetables. I’ll indicate to use six eggs below, but use even more if you’d like – the only thing that it will vary is how packed together the vegetables are in final dish.

Spinach, Mushroom, and Almond Frittata
Source: Adapted from The Tapas Cookbook: A Classic Collection of Spanish-Style Recipes

Extra virgin olive oil
1/2 onion, diced
6-8 oz cremini mushrooms, sliced
10 oz package frozen spinach
1/3 cup roasted almonds, finely chopped
6 eggs (can vary to 8-10)
2 tablespoons cold water
Kosher salt and black pepper
1/2 cup freshly grated Parmesan

1. Heat a drizzle of olive oil in a saute pan. Add the onions and cook until tender, and then add the mushrooms. Cook until the water released from the mushrooms has evaporated and the mushrooms are tender and starting to brown, approximately 5-10 minutes. Add the spinach and cook until the moisture evaporates, and then add the almonds. Mix all of the ingredients until well combined.

2. In a small bowl, whisk together the eggs, water, salt, and pepper. Pour the mixture into the pan.

3. Add the grated Parmesan to the top of the frittata, and place it in a preheated 450 degree oven. Cook until the eggs are set and the cheese is melted, approximately 10-15 minutes. Broil for an additional 2-3 minutes if desired (I did not).