Spinach Mushroom Frittata
A delicious and versatile frittata packed with spinach and mushrooms, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1/2 cup milk
- 1 cup cheese (optional)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onions and mushrooms in olive oil until soft, about 5-7 minutes.
- Wilt the spinach, cooking until just wilted.
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Combine the egg mixture with the sautéed vegetables in the skillet.
- Start cooking on the stovetop until edges begin to set.
- Bake in the preheated oven for 15-20 minutes until set and golden.
- Cool slightly before slicing into wedges.
Notes
Use a non-stick skillet for easy release. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 420mg
Find it online: https://pinrecipezbylinaa.com/spinach-mushroom-frittata/