Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

There is something truly magical about a warm, fluffy frittata brimming with fresh vegetables and rich flavors, which makes the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe an absolute star in my kitchen. This dish brings together the earthiness of sautéed mushrooms, the vibrant greens of spinach, and the sweetness of roasted cherry tomatoes to create a colorful and nourishing meal. Whether it’s breakfast, brunch, or a light dinner, this recipe never fails to impress with its simple yet sophisticated taste that feels like a heartfelt hug on a plate.

Ingredients You’ll Need

The beauty of the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and texture that blend harmoniously. From the creamy eggs to the savory mushrooms and the burst of juicy tomatoes, these components combine to make a dish that’s as delightful to prepare as it is to eat.

• 10 eggs: The rich, creamy base that holds the frittata together and provides luscious texture.
• 1 tbsp olive oil: Perfect for sautéing the mushrooms, lending a subtle fruity richness.
• 1/2 cup mushrooms, sliced: These add an earthy depth and meaty texture to the dish.
• 3 cloves garlic, minced: Garlic brings warmth and an irresistible aroma that brightens the frittata.
• 2 cups spinach leaves: Fresh greens that add color, nutrition, and a slight tender bite.
• Salt and pepper, to taste: Essential for seasoning and enhancing all the other flavors.
• 2 tbsp fresh parmesan cheese, grated: Sprinkled on top for a salty, umami-rich finish.
• 1 tbsp olive oil (for roasting tomatoes): Helps to caramelize and soften the cherry tomatoes beautifully.
• 1/2 cup cherry tomatoes: Juicy and sweet, these become irresistibly tender when roasted.

How to Make Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot, so your frittata will bake evenly after the initial stovetop cooking. A warm oven is the secret to that perfect fluffy, yet slightly golden finish.

Step 2: Whisk the Eggs

In a large bowl, crack all ten eggs and whisk them vigorously until they’re completely combined and slightly frothy. This aeration will help give your frittata a tender texture that practically melts in your mouth.

Step 3: Sauté the Mushrooms

Heat 1 tablespoon of olive oil in a medium oven-safe skillet over medium heat. Toss in the sliced mushrooms and cook them until they soften and start releasing their wonderful earthy aroma, about 5 minutes. This step deepens the flavor and sets a savory foundation.

Step 4: Add Garlic and Spinach

Next, throw in the minced garlic and fresh spinach leaves. Sauté them together for another 1-2 minutes until the garlic is fragrant and the spinach wilts slightly but remains vibrant. This step wakes up the spinach without turning it into mush.

Step 5: Combine with Eggs

Remove the skillet from the heat and pour the sautéed mushroom and spinach mixture into the bowl with your whisked eggs. Season with salt and pepper, then stir thoroughly to make sure everything is evenly combined. This ensures each bite is bursting with balanced flavor.

Step 6: Transfer Mixture to Skillet and Add Cheese

Pour the egg and vegetable mixture back into your oven-safe skillet and sprinkle the grated parmesan cheese evenly over the top. The cheese will melt beautifully in the oven, creating a savory crust that gives the frittata a luscious finish.

Step 7: Bake the Frittata

Place the skillet on the center rack of your preheated oven and bake for about 10 minutes. You’re aiming for the eggs to set fully and the frittata to become firm but still tender in the middle—no runniness allowed!

Step 8: Broil for a Perfect Finish

Move the skillet to the top oven rack and broil for an additional 2 minutes. This short blast of heat will crisp and lightly brown the parmesan cheese on top, adding a beautiful golden color and a hint of crunch you’ll love.

Step 9: Cool Slightly Before Serving

Remove the skillet from the oven and let the frittata rest for a few minutes. This little pause helps it to firm up further and makes slicing much easier—without losing any of the luscious texture inside.

Step 10: Roast the Cherry Tomatoes

For the finishing touch, spread the cherry tomatoes on a sheet pan, drizzle them with 1 tablespoon of olive oil, and roast in the 350°F oven for 5-7 minutes until they just start to split and soften. Roasted tomatoes bring a burst of sweetness and a touch of acidity that perfectly complements the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe.

How to Serve Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

Garnishes

Fresh herbs like basil, parsley, or chives make fantastic garnishes to brighten the frittata. Adding a few roasted cherry tomatoes on top adds vibrant color and juicy freshness that cut through the richness beautifully.

Side Dishes

This frittata loves company! Serve it with a fresh green salad tossed in a light vinaigrette or some crusty whole grain bread for dipping. For a heartier meal, roasted potatoes or a simple quinoa salad also pair wonderfully.

Creative Ways to Present

Instead of baking the frittata in a skillet, try making individual portions in muffin tins for an elegant brunch presentation. You can also serve it open-faced on toasted bread or alongside grilled vegetables for a colorful, eye-catching plate.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Mushroom Frittata with Roasted Tomatoes Recipe keeps nicely in an airtight container in the refrigerator for up to 3 days. It’s great for quick breakfasts or light lunches when you want something wholesome and tasty in a snap.

Freezing

While the frittata freezes well, it’s best to freeze it in individual slices wrapped tightly in plastic wrap and foil. This way, you can pull out a serving or two at a time without thawing the whole batch. Freeze for up to 2 months for best quality.

Reheating

To reheat, gently warm slices in a skillet over low heat or pop them in a preheated oven at 325°F until heated through. Avoid the microwave if possible to maintain that lovely texture and prevent rubberiness.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw it fully and squeeze out any excess water before adding it to the skillet. Otherwise, your frittata might turn out a bit watery.

What if I don’t have parmesan cheese?

Feel free to substitute with another hard cheese like pecorino romano or even a sprinkle of cheddar for a different but delicious twist on the flavor profile.

Is this recipe suitable for meal prep?

Yes, this frittata is fantastic for meal prepping because it stores well and reheats wonderfully. Prepare it ahead and enjoy nutritious meals throughout the week.

Can I add other vegetables?

Definitely! Bell peppers, zucchini, or even asparagus would all be delicious additions. Just be sure to sauté them beforehand to remove excess moisture.

How do I know when the frittata is fully cooked?

The eggs should be set and no longer runny when you gently shake the skillet. The top will have a slight golden color after broiling, signaling that it is perfectly cooked.

Final Thoughts

If you’re searching for a dish that feels both comforting and special, the Spinach and Mushroom Frittata with Roasted Tomatoes Recipe is your new best friend. Whether you’re cooking for yourself or a gathering of loved ones, this recipe is sure to bring smiles and happy appetites to the table. Give it a go and savor every delicious bite!

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