The Pioneer Woman, Ree Drummond, is beloved for her approachable style and mouthwatering recipes that bring family and friends together. Her down-to-earth charm and delicious dishes have inspired home cooks everywhere. Speaking of inspiration, Ree’s influence even reached a cozy brunch gathering one Saturday morning, all thanks to the premiere of her very own cooking show on the Food Network.
A group of food-loving friends, excited to see Ree’s ranch life come to life on screen, decided to host a watch party. Everyone brought a dish to share, creating a delightful spread of brunch favorites. Among the tasty contributions was a Spinach, Mushroom, and Red Bell Pepper Frittata that quickly became a star of the morning.
This frittata, packed with fresh vegetables and creamy goat cheese, is not only incredibly easy to make but also bursting with flavor. It’s the perfect dish for a weekend brunch, a light lunch, or even a simple weeknight dinner. Inspired by the hearty, comforting food that The Pioneer Woman is known for, this frittata recipe is sure to become a new favorite in your kitchen.
Spinach, Mushroom, and Red Bell Pepper Frittata Recipe
This recipe is adapted from a dish enjoyed at a Pioneer Woman show watch party and is perfect for anyone looking for a simple yet flavorful frittata. It’s packed with nutritious vegetables and is customizable to your liking.
Ingredients:
- 9 large eggs
- 1/2 cup finely diced red onion
- 2 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1 cup sliced baby bella mushrooms
- 4 cups baby spinach
- 1/2 cup goat cheese crumbles
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- Parmesan shavings, for garnish (optional)
Instructions:
- Prepare the Eggs: In a large bowl, whisk together the 9 large eggs with salt, pepper, basil, and parsley. Whisk until the eggs are light and slightly frothy. This ensures a tender frittata.
- Sauté the Vegetables: Heat the olive oil in a medium, oven-safe skillet over medium-high heat. Add the diced red onion and sauté for about 3 minutes, until softened. Add the minced garlic and diced red bell pepper and continue to sauté for another 3 minutes, until the pepper is slightly tender.
- Add Mushrooms and Spinach: Add the sliced baby bella mushrooms to the skillet and sauté for 3 more minutes, until they begin to soften and release their moisture. Add the baby spinach to the skillet and cook until it wilts down, about 1-2 minutes. Season the vegetables with a pinch of salt and pepper.
- Pour in Eggs and Add Cheese: Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet, ensuring the eggs cover the entire surface. Sprinkle the goat cheese crumbles evenly over the top of the egg mixture.
- Cook on Stovetop and Broil: Let the frittata cook on the stovetop for about 4 minutes, allowing the edges to set. Then, carefully move the skillet to the oven and place it under the broiler for a few minutes, until the eggs are fully cooked and set, and the top is lightly golden brown. Keep a close eye on it under the broiler to prevent burning.
- Cool and Serve: Remove the frittata from the oven and let it cool for about 3 minutes before slicing. Garnish with parmesan shavings, if desired. Slice into wedges and serve warm.
This Spinach, Mushroom, and Red Bell Pepper Frittata is a versatile and delicious dish that’s perfect for any occasion. Whether you’re hosting a brunch inspired by The Pioneer Woman or simply looking for a healthy and flavorful meal, this frittata is sure to impress. Enjoy!
