Teresa's Recipes
Hearty Spinach and Mushroom Frittata
A scrumptious frittata brimming with fresh spinach, succulent mushrooms, and creamy cheddar cheese. Originating from Italy, the frittata is a versatile egg-based dish similar to a crustless quiche or an unfolded omelette. This hearty version is a perfect option for a leisurely weekend brunch or a quick and nutritious weeknight dinner. Packed with protein and veggies, it's a balanced meal that's as delicious as it is healthy.
Ingredients
- 1 cup, shredded Cheddar cheese
- To taste Salt and pepper
- 1/4 cup Milk
- 6, large Eggs
- 2 cloves, minced Garlic
- 1, medium, diced Onion
- 1 cup, sliced Mushrooms
- 2 cups, fresh Spinach
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 230
- Fat: 15g
- Carbs: 6g
- Protein: 16g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, sliced mushrooms, and fresh spinach to the skillet. Cook for about 5 minutes, or until the vegetables are softened and the spinach has wilted.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to evenly distribute the vegetables throughout the eggs.
- Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the cheese is melted and golden.
- Remove the frittata from the oven and let it cool for a few minutes. Cut into wedges and serve warm.
Tips
- For a lighter version, replace half of the eggs with egg whites or use a low-fat cheese.
- Feel free to customize this recipe by adding in other veggies you have on hand, such as bell peppers, tomatoes, or zucchini.
- Serve with a side of fresh fruit or a green salad for a well-rounded meal.