I'll be honest... I grow quickly tired of turkey sandwiches for lunch when we're dining at home, unlike Rob who could eat them every day, sometimes twice. I do agree that sometimes a turkey sandwich is the perfect solution to too much take out and rich food. Other times, it's extremely boring. Today was one of those "turkey is boring" days.
Spinach, Spring Onion and Mushroom Frittata
2-3 cremini mushrooms, thinly sliced
3 spring onions
1 cup (or so) fresh spinach, tightly packed
1 slice Firehouse beer bread - or other dark brown bread
4 farm fresh eggs
Freshly grated Parmesan cheese, optional
Preheat the oven to 400 degrees. Select an 8-inch oven proof saute pan and heat on medium heat. Once the pan's hot, saute the mushrooms in a little olive oil until they start to brown. Add in the spring onions and saute for an additional minute. Toss in the freshly washed spinach - the water still clinging on the spinach will help them wilt nicely. While the spinach is wilting, cube the beer bread and whisk the eggs. If the beer bread is particularly stale (like mine was), soak the bread cubes in the eggs for a minute or so. Add the bread and eggs to the pan. Keep the pan on the stove top until the eggs set around the edges. Move the pan to the oven for 8-10 minutes, or until the eggs are set and the edges are brown. After removing the frittata from the oven, grate a little Parmesan over the top, cut into wedges and serve.
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