Spinach and Mushroom Frittata
A fluffy and savory frittata packed with fresh spinach, mushrooms, and cheese.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add diced onions and sauté until translucent, about 3 minutes.
Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are tender, about 5 minutes.
Stir in chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
Sprinkle shredded cheddar cheese evenly over the top. Cook on the stovetop for 3-4 minutes until edges set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Chef's Tips
- Cheese Variations: Try using feta, goat cheese, or mozzarella for a different flavor profile.
- Extra Veggies: Add bell peppers, zucchini, or tomatoes for more color and nutrients.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
- Herb Boost: Add fresh herbs like basil, parsley, or chives for extra freshness.
- Non-Stick Tip: Ensure your skillet is well-greased to prevent sticking.
