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Spinach and Mushroom Frittata

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A cozy and nourishing frittata packed with spinach, mushrooms, and cheese, perfect for breakfast, brunch, or a light dinner.

Ingredients

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  • 6 large eggs
  • 1 cup fresh spinach
  • 1 cup mushrooms (sliced)
  • 1/2 cup onion (chopped)
  • 1/2 cup cheese (shredded)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large oven-safe skillet over medium heat.
  3. Sauté the chopped onion and sliced mushrooms until softened.
  4. Add the fresh spinach and cook until wilted.
  5. Whisk together the eggs, salt, and pepper in a separate bowl.
  6. Pour the egg mixture over the sautéed vegetables.
  7. Sprinkle with shredded cheese on top.
  8. Cook on the stove for about 2-3 minutes until the edges start to set.
  9. Transfer to the oven and bake for about 15 minutes until puffed and cooked through.
  10. Cool slightly before slicing and serve warm.

Notes

This frittata pairs well with a fresh salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days. For a vegan option, use a chickpea flour substitute.

Nutrition

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

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