Description
A delightful Mushroom and Spinach Frittata that combines rich flavors and a fluffy texture, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 6 large eggs
- 2 cups fresh spinach, chopped
- 1 cup cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until browned and tender.
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and black pepper.
- In a separate bowl, crack the eggs and whisk them together, seasoning with a pinch of salt and black pepper.
- Pour the whisked eggs over the sautéed vegetables in the skillet, gently stirring to distribute the vegetables. Sprinkle crumbled feta cheese on top.
- Cook on the stovetop for about 3-4 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until fully set in the center and lightly golden on top.
- Remove from the oven, let cool for a few minutes, slice into wedges, and serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stovetop.
- For freezing, slice and wrap each piece in plastic wrap before placing in a freezer bag; can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 300mg
Keywords: Mushroom, Spinach, Frittata, Breakfast, Brunch, Easy Recipe