Description
This Spinach and Mushroom Frittata is a delicious, nutritious dish with a fluffy egg base, sautéed mushrooms, and nutrient-packed spinach. It’s perfect for brunch, breakfast, or a light dinner, and can be easily customized to suit your taste.
Ingredients
2 cups fresh spinach
1 cup button mushrooms, sliced
6 large eggs
½ cup milk (whole or low-fat)
1 cup cheddar cheese, grated
2 tsp olive oil
Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an ovenproof skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until tender, about 5 minutes.
- Add the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle with grated cheddar cheese and stir gently to combine.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed up and set.
- Let the frittata cool slightly before slicing into wedges. Serve warm or at room temperature.
Notes
Try adding fresh herbs like basil, thyme, or parsley for extra flavor.
Swap the cheddar for mozzarella, feta, or goat cheese for a different taste.
For a heartier frittata, add cooked chicken, bacon, or sausage.
Customize with other veggies like bell peppers, zucchini, or tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 195mg
