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Spinach and Mushroom Frittata

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A comforting and nutritious Spinach and Mushroom Frittata that balances flavor with wholesome ingredients, perfect for any meal.

Ingredients

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  • 6 large eggs
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup cheese (cheddar or feta), shredded
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until soft and fragrant, about 3-4 minutes.
  3. Add the sliced mushrooms to the skillet, cooking them until they’re browned and tender, roughly 5 minutes.
  4. Toss in the chopped spinach and stir until it wilts down, about 2-3 minutes.
  5. In a bowl, beat the eggs with salt and pepper.
  6. Pour the egg mixture over the sautéed vegetables in the skillet.
  7. Let it cook on the stovetop for a few minutes until the edges begin to set.
  8. Sprinkle the shredded cheese on top of the frittata and transfer the skillet to the preheated oven. Bake for 15-20 minutes or until set and golden.
  9. Once baked, let it cool slightly before slicing into wedges and serving warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best taste.

Nutrition

Find it online: https://doughgirlbylea.com/spinach-mushroom-frittata/

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