Fresh egg frittata with spinach, mushroom, feta, Parmigiano-Reggiano cheese and aromatic herbs. Fantastic for a light meal, a brunch main, or as an appetizer. -Sam M
Egg, Crimini Mushroom, Heavy Cream, Spinach, Feta Cheese (Pasteurized Sheep Milk, Salt, Cultures, Microbial Rennet), Parmigiano-Reggiano (Part-Skimmed Milk, Salt, Rennet), Rice Bran Oil, Salt, Pepper
This dish is crafted to be enjoyed at room temperature, but if you wish to serve it hot, remove it from the refrigerator 1 hour before heating to allow it to come to room temperature.
Preheat oven to 350°F. Transfer the frittata pieces to a baking sheet and reheat for 10-15 minutes, until heated through. If the tops start browning, tent with foil.
Microwave: We do not recommend reheating the frittata in a microwave, as they will get rubbery.
