Description
This Mushroom and Spinach Frittata is a delicious and nutritious dish perfect for a hearty breakfast or brunch. Packed with fresh vegetables and savory cheese, it’s a flavorful meal that’s easy to make and sure to impress.
Ingredients
Scale
Eggs:
- 8 large eggs
Milk Mixture:
- ½ cup milk (dairy or non-dairy)
Vegetables:
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (sliced, such as cremini or white button)
Cheese:
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese)
Additional:
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional chopped fresh herbs for garnish (such as parsley or chives)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Vegetables: In a medium oven-safe skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown. Stir in the chopped spinach and cook for another 1–2 minutes until wilted.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Assemble and Bake: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the cheese on top. Cook on the stovetop for 2–3 minutes to set the edges, then transfer the skillet to the oven. Bake for 12–15 minutes or until the center is set and the top is lightly golden.
- Serve: Let cool slightly, garnish with herbs if desired, and slice to serve.
Notes
- Use a nonstick or well-seasoned cast iron skillet for easy removal.
- This frittata is perfect for meal prep and can be enjoyed warm or cold.
- Feel free to swap in other veggies like bell peppers, onions, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 250mg
