Italian Riviera Frittata.
Most of my frittatas are made with just eggs and vegetables; but I had some leftover rice to use up, so I decided to make a spinach, mushroom frittata with that rice. I call it my Italian Riviera Frittata; and it’s just delicious and also very nutritious! My Italian Riviera Frittatais a one pan meal with savory mushrooms, organic leeks, organic spinach and jasmine rice. I use an Italian Riviera seasoning from Burlap and Barrel to season the eggs, along with shredded parmesan cheese. Enjoy with a fresh salad and wine of choice!
1/4 cup extra virgin olive oil
1 organic leek, sliced
3/4 cup dried mushroom medley, soaked in warm water, drained(reserve the liquid)
1&1/2 cup cooked rice(jasmine or other, or sub thinly sliced potatoes)
5 ounces organic spinach, chopped
4 free range eggs
1 teaspoon Italian Riviera Seasoning(this is a medley or rosemary, thyme, oregano and chili)
1/2 teaspoon garlic granules
1/2 cup+ shredded parmesan cheese(reserve some for the top)
1 firm organic tomato, thinly sliced
Preheat oven to 350 degrees Fahrenheit
Heat oil in a caste iron skillet to medium high
Add the leeks, drained mushrooms, spinach and rice, stir fry
Add some reserved mushroom liquid and lower to simmer
In a mixing bowl, beat the eggs with the seasonings and cheese
Pour the egg mixture over the simmering vegetables and rice(make sure the egg has covered the entire pan
Top with the tomato slices and reserved cheese
Cover the pan and transfer to the oven
Bake for 20 minutes, uncover the pan and bake for an additional 5-6 minutes to brown the top
Remove from oven and let rest
Serve the frittata with a fresh salt and wine of choice. Enjoy!
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