Spinach mushroom frittata recipe
Author: nags
Recipe type: Breakfast
Cuisine: International
Serves: 2-3
- 6 eggs
- ¼ cup milk
- 2 cups sliced button mushrooms
- 3 cups packed chopped spinach (or use baby spinach washed and whole)
- 2 tbsp butter or olive oil
- ½ cup grated fresh parmesan cheese
- 1 tsp freshly cracked black pepper (adjust to taste)
- Salt to taste
- Pre-heat oven to 350F / 180C
- Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil
- Add the remaining butter in a heated pan
- Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
- Now add the spinach and cook for another minute, just until it begins to wilt
- In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper
- Mix the mushroom-spinach mixture with the egg mixture
- Pour into the greased baking tray
- Bake in the pre-heated oven for about 20 minutes or until the edges brown and the centre of the frittata has also cooked through
- Let it cool slightly and cut into squares or wedges
- Serve warm with ketchup or tomato sauce
Recipe by Edible Garden at https://www.cookingandme.com/2016/07/19/spinach-mushroom-frittata-recipe/
3.5.3208