Frittata with spinach and cashews

Eggs are an essential ingredient in frittata, the rest can be added according to personal preference. My favorite version of frittata is with spinach and cashews, very unusual and delicious.

Ingredients

• Spinach leaves - 250 g
• Fresh parsley - 1 bunch
• Olive oil - 2 tbsp. l.
• Bulb onion - 1 pc.
• Champignons - 350 g
• Cashews (fried) - 75 g
• Eggs - 5 pcs.
• Salt and black pepper
• Cheddar or Parmesan cheese - 85 g

Directions

1. Wash the spinach and parsley and dry on a paper towel. Chop the spinach and finely chop the parsley.
2. In a large skillet with removable handle! heat up the oil. Peel the onion and chop finely. Fry over medium heat for about 3-4 minutes.
3. Wash the mushrooms, dry, cut each into 4 pieces. Add the mushrooms to the pan with onions and fry, stirring occasionally, for about 3-4 minutes.
4. Add spinach and fry, stirring occasionally, about 3-4 minutes. Add cashews and increase heat to high.
5. In a separate bowl, whisk lightly the eggs, salt and 2 tablespoons of cold water. Add chopped parsley, stir.
6. Pour the eggs into the spinach and fry the frittata for about 5 minutes over low heat.
7. Grind the cheese and sprinkle it on top of the fried eggs. Place the pan in the oven under the uppermost grill heating element. Fry the top of the frittata for about 2-3 minutes, until golden brown.