Spinach Mushroom Frittata Recipe – Easy and Delicious
Hey y’all! Are you looking for a dish that’s both delicious and versatile? This Spinach Mushroom Frittata is just the ticket! With its savory flavors and fluffy texture, it’s the perfect choice for breakfast, brunch, or even a light dinner. Plus, it’s super easy to whip up and packed with nutrients. Let’s get cooking!
Why You’ll Love This Recipe
- This frittata is quick and simple to prepare, making it ideal for busy mornings or last-minute meals.
- It’s packed with protein and veggies, making it a nutritious choice for any time of the day.
- The combination of spinach and mushrooms offers a rich, earthy flavor that’s irresistible.
- It’s easily customizable with your favorite ingredients or spices.
- This dish is perfect for using up leftover vegetables in your fridge.
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 2: Sauté Vegetables
In an oven-safe skillet, heat olive oil over medium heat. Add the onions and mushrooms, sautéing until the onions are translucent and the mushrooms are tender, about 5 minutes. Stir in the spinach and cook until wilted.
Step 3: Combine and Cook
Pour the egg mixture into the skillet over the vegetables. Sprinkle the Parmesan cheese on top. Let it cook on the stovetop for about 5 minutes until the edges start to set.
Step 4: Bake the Frittata
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is golden brown. Remove from the oven and let it cool slightly before slicing.
Notes
- For a dairy-free version, substitute the milk with a plant-based alternative. Learn about milk alternatives.
- Ensure the skillet is oven-safe to transfer from stovetop to oven seamlessly.
Variations
- Cheesy Spinach Mushroom Frittata: Add 1/2 cup of shredded mozzarella for extra cheesiness.
- Herbed Spinach Mushroom Frittata: Mix in fresh herbs like basil or thyme for an aromatic twist.
- Meaty Frittata: Include cooked bacon or sausage for a hearty variation.
Required Equipment
- Oven-safe skillet
- Mixing bowl
- Whisk
Storage Instructions
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Suggested Pairings
Serve this frittata with a side of fresh fruit, crusty bread, or a simple green salad for a complete meal.
Pro Tips
- For a fluffier texture, beat the eggs until slightly frothy. Check out this guide for perfect frittatas.
- Taste the mixture before baking to adjust the seasoning accordingly.
- Let the frittata rest for a few minutes before slicing to make it easier to serve.
FAQ
Q: Can I use frozen spinach?
A: Yes, just be sure to thaw and drain it well to avoid excess moisture.
Q: How do I know when the frittata is done?
A: The frittata is done when the center is set and a toothpick inserted comes out clean.
Q: Can I make this frittata ahead of time?
A: Absolutely! Prepare it in advance and store it in the fridge. Reheat before serving for convenience.
