Description
A delicious and healthy Mushroom and Spinach Frittata made with sautéed vegetables, eggs, and melted cheese, perfect for a nutritious breakfast or light lunch.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cups sliced mushrooms (cremini or button)
- 2 cups fresh spinach, roughly chopped
Cheese and Garnish
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Prepare egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside for later use.
- Sauté vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, until softened. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they are browned and tender. Stir in the chopped spinach and cook for another 1 to 2 minutes until wilted.
- Combine and set frittata: Spread the cooked vegetables evenly in the skillet. Pour the prepared egg mixture over the vegetables and sprinkle the shredded cheese evenly on top. Allow the mixture to cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Bake the frittata: Transfer the skillet to the preheated oven at 375°F (190°C) and bake for 10 to 12 minutes, or until the frittata is fully set and lightly golden on top.
- Serve and garnish: Remove the skillet from the oven and let the frittata cool slightly. Slice into wedges and garnish with fresh parsley or chives if desired. Serve warm or cold.
Notes
- This frittata is delicious served warm or cold and makes a great make-ahead breakfast or light lunch option.
- For extra protein, you can add cooked bacon or sausage to the vegetable mixture before adding the eggs.
- Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
- Feel free to swap spinach for kale or other leafy greens as preferred.
