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A slice of vegetable frittata garnished with fresh green onions sits on a white plate. Behind it, the rest of the frittata is in a black skillet on a wooden surface. The frittata appears to have spinach and mushrooms among other ingredients.
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Spinach and Mushroom Frittata Recipe

Prep Time45 minutes
WORK TIME15 minutes
Cuisine: Spanish
Servings: 4 yields

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

  • 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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