Spinach and Mushroom Frittata Recipe
Spinach & Mushroom Frittata – quick and easy meal. Perfect for breakfast, lunch or brunch. In this recipe you can use any mushrooms and vegetables that you like.
Spinach and Mushroom Frittata Recipe
Ingredients
- 9 eggs
- 5 oz 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
- Salt to taste
- ½ teaspoon black pepper
- 4 tablespoons olive oil
Instructions
- DIRECTIONS1. 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.
Video
Yikes. This tastes great but WAY too salty. I gave it to 4 different people and they all said the same thing. Will try reducing the salt to ½ teaspoon.