Description
This Mushroom and Spinach Frittata is a flavorful and satisfying dish perfect for breakfast or brunch. Packed with mushrooms, spinach, and cheesy goodness, it’s a versatile recipe that can be enjoyed warm or cold.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme or Italian seasoning
Vegetable Mixture:
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoon olive oil
Cheese:
- ½ cup shredded mozzarella or feta cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Egg Mixture: Whisk together eggs, milk, salt, pepper, and dried thyme in a bowl.
- Sauté Vegetables: Cook onion in olive oil until softened. Add garlic, mushrooms, and cook until browned. Stir in spinach and wilt.
- Combine and Bake: Spread vegetable mixture in skillet, pour egg mixture over, top with cheeses. Cook on stovetop, then bake until set.
- Rest and Serve: Let the frittata rest for 5 minutes before slicing and serving.
Notes
- This frittata can be served warm, at room temperature, or chilled.
- Add red pepper flakes for a kick or swap in kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 260 mg
