Mushroom and Spinach Frittata with Smoked Gouda

Someone in the South Arm Cooking Club for seniors suggested to have one cooking session for making brunch. It was a great idea and the organizers (Stella, Minoo and Charlene) came up with a few brunch recipes. Stella also handed out an article on how breakfast may improve memory in healthy elderly for the seniors to read. In this article, a study of 22 men and women 61 to 79 years of age, researchers observed improved performance on memory test 15 minutes after ingestion of pure protein, pure fat or pure carbohydrate beverages following an overnight test, as compared with scores achieved after ingestion of a placebo beverage containing no energy. This study shows that memory may be enhanced by eating any type of breakfast – regardless of whether it is comprised of protein, fat or carbohydrate.

Stella, as a coordinator of South Arm’s seniors, has hands on experience on this matter. Among one of the members in South Arm’s seniors group, Stella noticed a big difference in one of the senior’s performance at certain days. She found that the day this particular senior had a good breakfast, her performance improved on that day.

The first brunch item the seniors made was Mushroom and Spinach Frittata with Smoked Gouda. Frank and Karen made this Frittata. Here we go again with Frank slicing up onions again. Frank seemed to be doing a lot of slicing onions and mincing garlic in the community kitchen.

Ingredients

• 2 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2 cups sliced mushrooms
• 4 cups packed baby spinach leaves or torn Swiss chard
• 8 large eggs
• 1/2 cup shredded smoked Gouda cheese, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper

Instructions

Preheat oven to 350F.

Heat 1 tablespoon olive oil in a 10-inch ovenproof skillet over medium-high heat. Add onion; cooked 5 minutes, or until tender.

Add mushrooms and 1/4 teaspoon salt; cook stirring frequently, 4 minutes or until the mushrooms are tender and have released some liquid.

Add spinach, stir, cooking 1 minute or just until spinach is wilted.

In a medium bowl, combine eggs, 1/4 cup cheese, remaining 1/4 teaspoon salt, and pepper; mix well. Add spinach mixture; mix well.

Wipe out pan and heat remaining olive oil over medium-high heat. When oil shimmers, pour in egg mixture and draw the edges into the center until it is half set. Sprinkle with remaining gouda.

Place frittata in oven for 10-15 minutes until cheese is melted and frittata is set and no longer liquid in the middle. This recipe serves 6.

• Brunch
• Community Kitchen
• Egg
• Mushroom
• Recipe
• Spinach