Breakfast recipe: spinach and mushroom frittata

Open-face omelets often taste creamy and comforting but lack interesting texture. This version includes cashews for extra crunch. Ribbons of spinach and savoury mushrooms fill out the flavours.

Prep time: 10 min

Cook time: 20 min

Serves 4

• 1 package (175 g or 6 oz) young spinach leaves
• Small bunch of fresh parsley
• 30 ml (2 tbsp) olive oil
• 1 small onion, chopped
• 375 g (13 oz) small button mushrooms, quartered
• 175 g (3/4 c) roasted cashews
• 5 large eggs
• 30 ml (2 tbsp) cold water
• Salt and freshly ground black pepper
• 75 g (3 oz) grated cheddar or Parmesan cheese

1. Preheat the broiler to high. Rinse and dry the spinach and parsley. Chop enough parsley to make 30 grams (two tablespoons); set aside.
2. Heat the oil in a large nonstick skillet. Fry the onion over medium heat until soft, stirring, three to four minutes.
3. Add the mushrooms to the onion, and sauté, stirring frequently, for three to four minutes longer.
4. Add the spinach and cook over medium-high heat, stirring frequently, until the leaves have wilted and the excess liquid has ­evaporated, three to four minutes. Stir in the cashews and reduce the heat to low.
5. Break the eggs into a small bowl, then add the water and the reserved parsley. Add salt and pepper, to taste, and beat together.
6. Pour the egg mixture into the spinach and cook until the egg is just set and golden underneath, five minutes, lifting the edges to let the uncooked egg run underneath.
7. Sprinkle with the cheese and put the ­frittata under the broiler until it is set and golden, two to three minutes.

A nonstick skillet with a metal or heatproof handle works best since the pan goes under the broiler. But don't worry if your skillet doesn't have a heat-proof handle. In that case, simply wrap the handle in heavy-duty foil to protect it from the broiler.

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