Welcome to the delightful world of frittatas! This Spinach and Mushroom Frittata is your ticket to a simple, yet sophisticated breakfast or brunch dish that feels special but is easy enough to make any day of the week. With fresh ingredients and a touch of cheese, it’s a crowd-pleaser that doesn’t disappoint.
The star of the dish is your humble mushrooms, providing an earthy depth that pairs beautifully with the freshness of spinach. We use eggs as the base, which are whisked with milk to give the frittata a light and fluffy texture. Adding cheddar cheese gives it a deliciously melty finish. For seasoning, we've got salt and black pepper for balance, along with garlic powder and onion powder to enhance the savory flavor profile.
This frittata pairs wonderfully with a simple side salad dressed in a light vinaigrette. For a heartier meal, serve it alongside crusty bread or warm croissants. If you're entertaining, a fruit platter with fresh berries and melon will complement the dish nicely.
Start by preheating your oven to 375°F. This ensures it’s hot and ready once your skillet is prepared. On the stovetop, heat up 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add your sliced mushrooms to the pan and let them sauté until they’re soft — about 5 minutes should do it. Once the mushrooms are just right, toss in the chopped spinach. It only takes about 2 minutes for the spinach to wilt down nicely.
While your veggies are cooking, grab a mixing bowl and whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Make sure everything is well combined; you want a uniform mixture. Pour this egg mixture over your softened veggies in the skillet. Give it a gentle stir to make sure the veggies are evenly distributed.
Now, sprinkle the shredded cheddar cheese evenly over the top. It’s going to melt beautifully and create a golden crust in the oven. Carefully transfer your skillet to the preheated oven. Let it bake for about 20 minutes, or until the eggs are set. You’ll know it’s ready when the center is firm and not jiggly.
Once out of the oven, let the frittata cool for about 5 minutes. This resting time helps the flavors meld together and makes it easier to slice. Cut it into wedges and serve warm.
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