Description
This Mushroom and Spinach Frittata is a delicious and easy-to-make dish that is perfect for breakfast or a light lunch. Packed with mushrooms, spinach, and cheese, this frittata is flavorful and satisfying.
Ingredients
Scale
Eggs Mixture:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables:
- 1 tablespoon olive oil
- 1/2 small onion (diced)
- 2 cups sliced mushrooms (cremini or button)
- 2 cups fresh spinach (roughly chopped)
Additional:
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare egg mixture: Whisk together eggs, milk, salt, and pepper in a bowl.
- Cook vegetables: Sauté onion, mushrooms, and spinach in olive oil until tender.
- Combine ingredients: Spread cooked vegetables in a skillet, pour egg mixture over them, sprinkle with cheese.
- Bake: Cook on the stovetop briefly, then transfer to the oven to bake until set and golden.
- Serve: Let cool slightly, slice into wedges, and garnish with herbs.
Notes
- This frittata can be enjoyed warm or cold and is perfect for meal prep.
- For added protein, consider incorporating cooked bacon or sausage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 255mg
