Description
This Spinach and Mushroom Frittata with Roasted Tomatoes is a wholesome and flavorful breakfast or brunch dish. Featuring sautéed mushrooms, fresh spinach, and garlic, combined with fluffy eggs and topped with parmesan cheese, it’s baked to perfection and finished under the broiler for a golden, cheesy crust. Paired with tender roasted cherry tomatoes, this recipe offers a delightful balance of savory and fresh flavors in a simple yet elegant meal.
Ingredients
Scale
Frittata
- 10 eggs
- 1 tbsp olive oil
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups spinach leaves
- Salt and pepper, to taste
- 2 tbsp fresh parmesan cheese, grated
Roasted Tomatoes
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittata after the stovetop cooking steps.
- Whisk eggs: Crack all 10 eggs into a large bowl and whisk thoroughly until well combined. Set aside.
- Sauté mushrooms: Heat 1 tbsp olive oil in a medium oven-safe skillet, such as a cast iron, over medium heat. Add sliced mushrooms and cook for about 5 minutes until they become soft.
- Add garlic and spinach: Add minced garlic and spinach leaves to the skillet. Sauté for another 1-2 minutes until the garlic is fragrant and spinach is softened but not fully wilted.
- Combine veggies with eggs: Remove skillet from heat and transfer mushroom and spinach mixture into the bowl with the whisked eggs. Season with salt and pepper, then mix thoroughly.
- Pour mixture into skillet: Pour the egg and vegetable mixture back into the oven-safe skillet. Evenly sprinkle the grated parmesan cheese over the top.
- Bake the frittata: Place the skillet on the center rack of the preheated oven. Bake for about 10 minutes or until the eggs are just set and no longer runny.
- Broil for golden top: Move the skillet to the top oven rack and broil for an additional 2 minutes to lightly brown the cheese topping.
- Cool and slice: Remove the skillet from the oven and let the frittata cool slightly before slicing and serving.
- Roast tomatoes: Place cherry tomatoes on a sheet pan, drizzle with 1 tbsp olive oil, and roast in the 350°F oven for 5-7 minutes until they split and soften. Remove and arrange on top of the finished frittata as a garnish if desired.
Notes
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- You can substitute fresh parmesan with pecorino romano or any hard cheese you prefer.
- For a richer taste, add a splash of milk or cream to the eggs before whisking.
- Spinach can be substituted with kale or Swiss chard if desired.
- Make sure not to overcook the sautéed spinach; it should be just softened to prevent sogginess.
- To keep this dish vegetarian, ensure the cheese is vegetarian-friendly (without animal rennet).
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
