Spinach & Mushroom Frittata Recipe
Spinach & Mushroom Frittata – quick and easy meal. Perfect for breakfast, lunch or brunch. You can use any mushrooms that you like.
Printable Version: https://www.thecookingfoodie.com/recipe/Spinach-and-Mushroom-Frittata-Recipe
More Recipes for Breakfast or Lunch:
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Ingredients:
9 eggs
5oz (140g) baby spinach
1 cup (115g) cheddar cheese, grated
1 onion
2 garlic cloves, crushed
8 oz (225g) white button mushrooms
10-12 basil leaves
Parmesan cheese for topping (optional)
1½ teaspoons salt
1/2 teaspoon black pepper
4 tablespoons olive oil
Directions:
1. Preheat oven 410F (210C).
2. Preparation: slice onion and mushrooms, crush garlic cloves, roughly chop basil leaves.
3. In a large bowl beat the eggs, cheese, salt and pepper, set aside.
4. In a large skillet heat olive oil over medium heat, add sliced onion and sauté for 4-5 minutes, stirring occasionally until translucent. Add crushed garlic, sliced mushrooms and cook for 6-7 minutes, stirring occasionally until softened, add more olive oil if needed. Add baby spinach and cook 2-3 minutes more, stir occasionally until wilted, season with salt. Add chopped basil and stir.
5. Pour egg-cheese mixture into the skillet, cook for 4-5 minutes. Grate some Parmesan cheese on top (optional) and bake for 15 minutes or until fully cooked and golden brown on top.
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Recipe Video:
