Spinach Mushroom Frittata
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This delicious one-pot dish is simple, fresh, and ready in just 40 minutes. Perfect for breakfast, this frittata is a great way to start your mornings off strong with fresh onions, mushrooms, and spinach. Flavored with garlic and Parmesan cheese, you could make this dish your own by adding in your favorite fresh herbs or green onions!
10 large eggs
3/4 teaspoon of kosher salt
Freshly ground black pepper, to taste
1/2 cup of Parmesan cheese
2 tablespoons of olive oil
1 red onion, sliced
2 cloves of garlic, minced
8 ounces of fresh mushrooms, sliced
8 ounces of fresh spinach
1. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the eggs and milk until they are completely blended. Then, whisk in the salt, pepper, and Parmesan cheese.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the onions and mushrooms together until the onions are soft and the mushrooms are browned, about 8 minutes. Add the garlic to the pan and sauté for another minute. Then, add in the spinach and sauté until wilted, about 2 to 3 minutes.
3. Pour the egg mixture into the skillet. Rearrange the spinach and mushroom mixture into an even layer. Cook for about 5 to 6 minutes over medium heat until the bottom is set and lightly browned. Sprinkle the top with a little more Parmesan cheese.
4. Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan. Let rest for 10 minutes, then cut into wedges and enjoy!
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