Mushroom spinach frittata is prepared in a Persian style. It is totally packed with nutrients and flavor. The taste of this dish is reminiscent of a quiche but without the high calories. It works well as a side dish, a snack, for a brunch or just about anytime of the day.
Heat 1 tablespoon oil in a 10 inch cast iron skillet. Sauté mushrooms for a few minutes until they start releasing the juices, then add the sliced red bell pepper and garlic.
Continue to sauté until the vegetables are cooked, but still crisp and holding shape. Add the spinach and sauté until it starts to wilt.
Transfer the sautéed vegetables to another pan and let drain any juices.
In a separate bowl beat the eggs very well with salt, pepper, advice spice mix, saffron, turmeric, flour and baking powder.
Add the sautéed vegetables to the eggs and mix. Adjust the seasoning as per taste.
Add 2 tablespoons olive oil to the cast iron skillet and place in the oven. Let it heat for 5 minutes. Then pour the egg-vegetable mixture.
Sprinkle the crumbled feta cheese on the top, if using it. Bake the mushroom spinach red pepper kuku uncovered for 15-20 minutes.
Remove the skillet from the oven and add 1 tablespoon butter and sprinkle the chopped green onions or chives.
Return the skillet to the oven and bake for another 5-10 minutes, until the frittata turns golden brown on the top.
Cut the frittata in 8 wedges. Serve in skillet or unmold with the help of a knife and serve in a separate dish.
May be served with bread and yogurt if desired. Enjoy the mushroom spinach frittata!
Notes
Persian spice mix (Advieh) recipe is on the blog. Ready made advieh is available at Persian or middle eastern grocery stores or online.
May use a middle eastern or Mediterranean mixed spice as a substitute.