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The dish has its roots in the Italian culinary tradition, combining simple and nutritious ingredients that have been part of the Mediterranean diet for centuries. Spinach, introduced to Europe by the Arabs in the Middle Ages, and mushrooms, collected in the woods and already appreciated by the Romans, are combined with eggs and mozzarella, two symbolic foods of peasant cuisine and the Italian home tradition. This dish is a perfect example of how Italian cuisine transforms humble ingredients into recipes rich in flavor and history, while maintaining a deep connection with the land and local traditions.
1.
In a non-stick pan, pour a tablespoon of extra virgin olive oil and heat it over medium heat. Add the chopped onion and fry it slowly, stirring occasionally, until translucent and lightly browned (about 3-4 minutes).
2.
Add the sliced mushrooms to the pan with the sautéed onion. Mix well to flavor the mushrooms with the cooking juices.
3.
Season the mixture with salt, freshly ground black pepper and sweet paprika.
4.
Add garlic, stirring to combine.
5.
Cover the pan with a lid and let it cook over medium heat for about 7 minutes, so that the mushrooms release their liquids and soften.
6.
Fold the frozen (or previously washed) spinach into the pan, along with 70ml of water. Stir gently and continue cooking covered for another 8-9 minutes, until the spinach is completely cooked and the mixture is well blended.
7.
Crack two eggs directly into the pan, spreading them evenly over the vegetable mixture. Season with a pinch of salt and pepper, then continue cooking for 3-4 minutes, until the eggs begin to set.
8.
Spread the mozzarella over the surface of the mixture in the pan, making sure they are well integrated between the vegetables and eggs.
9.
Add freshly chopped chives to enhance the aroma and flavor of the dish.
10.
Cover the pan with the lid and allow to cook for an additional 2-3 minutes, until the mozzarella is slightly melted, creating a creamy consistency.
11.
12.
Tip
For low fat - use egg whites instead of whole eggs, replace mozzarella with light ricotta, and reduce olive oil to 1/2 tbsp.
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