Spinach Mushroom Frittata
A delightful blend of earthy mushrooms and vibrant spinach, this frittata is perfect for breakfast, brunch, or a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, chopped
- 1/2 cup milk
- 1 cup cheese (cheddar or feta), grated
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onions in olive oil until translucent for about 3-4 minutes.
- Cook the mushrooms until they are soft and golden brown, about 5-7 minutes.
- Add the chopped spinach and cook until just wilted, about 1-2 minutes.
- Whisk together the eggs, milk, salt, and pepper until well combined.
- Combine the cooked vegetables and grated cheese into the egg mixture.
- Bake the mixture in a greased oven-safe skillet for 20-25 minutes.
- Slice and serve after cooling slightly.
Notes
Serve with a crisp side salad, toasted whole-grain bread, or fresh fruit. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/spinach-mushroom-frittata/