Mushroom and Spinach Frittata
Packed with earthy mushrooms and fresh spinach, this frittata is a savory delight perfect for any meal. Its rich, soft texture and balanced flavor make it a versatile dish that is both healthy and satisfying, ideal for breakfast, brunch, or a light dinner.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
8 large eggs
1/2 cup milk
1 tablespoon olive oil
1 cup sliced mushrooms
2 cups fresh spinach
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add mushrooms and sauté until they are browned and tender, about 5 minutes.
3. Add spinach to the skillet and cook until wilted, about 2 minutes.
4. In a large bowl, whisk together eggs, milk, Parmesan cheese, salt, pepper, garlic powder, and thyme.
5. Pour the egg mixture over the mushrooms and spinach in the skillet. Stir gently to combine.
6. Cook on the stovetop until the edges begin to set, about 3-4 minutes.
7. Transfer the skillet to the preheated oven and bake until the frittata is set and lightly golden on top, about 15-20 minutes.
8. Remove from oven and let cool slightly before slicing and serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place a slice on a microwave-safe plate and microwave on medium power for 1-2 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
