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Mushroom and Spinach Frittata
Indulge in this vibrant and hearty Mushroom and Spinach Frittata, a perfect blend of earthy mushrooms, fresh spinach, and gooey cheese, baked to perfection. This Italian-inspired dish is not only visually stunning but also packed with nutrients, making it an excellent choice for breakfast, brunch, or even a light dinner. Frittatas are a beloved staple in Italian cuisine, traditionally made with leftovers, showcasing the culinary philosophy of utilizing ingredients in inventive ways. Serve it warm or at room temperature, and let its flavors unfold with every slice!
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Mushrooms
- 8 ounces, sliced
- Fresh spinach
- 4 cups, packed
- Eggs
- 6 large
- Milk
- 1/4 cup
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Parmesan cheese
- 1/2 cup, grated
- Cheddar cheese
- 1/2 cup, shredded
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 and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and their liquid has evaporated, about 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to evenly distribute the ingredients.
- Sprinkle the grated Parmesan and shredded cheddar cheese over the top of the frittata.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the middle and the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Tips
- Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
- For a spicy kick, add a pinch of red pepper flakes to the vegetable mixture.
- This frittata can be stored in the refrigerator for up to 3 days and makes for a delightful meal prep option.
Dietary Information
Servings: 6 Dish Type: Breakfast/Brunch Prep Time: 15 minutes Cook Time: 20 minutes Calories: 230 Fat: 15g Carbs: 5g Protein: 15g Sodium: 350mg Sugar: 2g
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