Spinach and Shitake Mushroom Frittata


  • ¼ lb Pancetta diced 
  • 1 Medium-Large Sweet Onion chopped (optional ingredient)
  • ½ lb Shitake Mushrooms sliced
  • ½ lb Baby Spinach coarsely chopped
  • 10-12 Large Eggs
  • 3-4 Tablespoons Half and Half
  • 2-3 Tablespoons Olive Oil
  • 1 Cup Gruyere Cheese shredded
  • ¼ Cup chopped fresh Italian parsley 
  • Salt and pepper to taste


Heat a frying pan or cast-iron skillet over medium to high heat and add the diced pancetta.  Cook for 5-7 minutes until the pancetta is golden and the fat from the pancetta has cooked down a bit.  Watch the flame and turn it down a little if the pancetta is cooking too quickly.  You don’t want it to burn or get too over cooked.  If you are adding the chopped onion, add that in first and let the onion cook down on a low to medium heat for about 5 minutes.  Add a couple tablespoons of olive oil to the pan then add the Shitake mushrooms next and turn the heat back up while the mushrooms are cooking to allow the moisture from the mushrooms to cook off.  

While the mushrooms are cooking, in a large bowl whisk together the egg and the half and half.  Once the mushrooms are browned and the moisture is cooked off add the chopped spinach.  Cook for a few more minutes until the spinach is wilted and cooked then pour in the egg mixture and continue stirring.  Stir in the shredded gruyere cheese when the eggs begin to set.  Finish with salt and pepper to taste and top with the chopped parsley as a garnish.  Serve with a green salad or slice up some of your favorite bread and lightly brush olive oil on the bread and toast the slices in the oven or toaster over to accompany the frittata.  

For A Baked Option Try My Breakfast Strata: (This is a great dish if you are hosting a lot of people for breakfast or brunch and you can be doing other things while it’s baking)

Optional:  Add about 8 cups (12 oz loaf) cubed bread pre-toasted in the oven on a cookie sheet.

Preheat Oven to 375 degrees

Follow the instructions above for cooking the pancetta and vegetables, but add salt and pepper to the vegetables if you are making the strata.  If you choose to make it more hearty arrange the bread cubes in the bottom of a 9 x 13 greased baking dish (I spray mine with a nonstick spray or butter it).  Discard any remaining liquid in the vegetable pan then spread the vegetables over the bread cubes.  Distribute the shredded gruyere cheese over the vegetables then pour the whisked egg mixture over the vegetable and cheese mixture and combine it together with a fork.  

Bake loosely covered with foil for about 30-35 minutes.  Remove the foil and continue baking until the sides and top are lightly browned and the center is puffy.  This takes about 50-55 minutes altogether.  You can insert a knife in the center to make sure the inside cooked.  Let it sit for 5 minutes before serving.  Garnish with the chopped parsley.

You can use this method with muffin tins to make mini strata’s as well.  


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