Start your day off right with this delicious and nutritious Easy Spinach Mushroom Frittata. Packed with protein from the eggs and loaded with fresh vegetables, this frittata is a perfect way to enjoy a balanced meal any time of the day. The combination of tender spinach, earthy mushrooms, and tangy Parmesan cheese makes this dish flavorful and satisfying. Ready in just 30 minutes, it’s ideal for a quick breakfast, brunch, or even a light dinner. Serve it warm straight from the skillet, and enjoy a healthy, delicious meal that will keep you energized throughout the day!
Ingredients:
- 10 large eggs
- ⅓ cup milk or cream
- ¾ teaspoon kosher salt
- Fresh ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese, plus more for topping
- 2 tablespoons olive oil
- 1 red onion, sliced
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 8 ounces fresh spinach leaves
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Ensure that the oven rack is placed in the center position.
- Whisk the Eggs:
- In a large mixing bowl, whisk together the eggs, milk or cream, salt, and a generous amount of freshly ground black pepper.
- Incorporate the ½ cup of freshly grated Parmesan cheese and set the mixture aside.
- Sauté the Vegetables:
- Heat the olive oil in a large oven-safe skillet (such as a cast-iron skillet) over medium heat. Introduce the sliced red onion and sauté for 3 to 4 minutes, or until it becomes tender.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
- Add the Spinach:
- Add the fresh spinach leaves to the skillet and cook, stirring gently, until the spinach is wilted and well combined with the mushrooms and onions. This should take about 1-2 minutes.
- Pour in the Egg Mixture:
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly throughout the eggs.
- Cook the Frittata on the Stovetop:
- Allow the frittata to cook on the stovetop for about 2-3 minutes, just until the edges start to set. Do not stir during this time.
- Bake the Frittata:
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and the center is just set. If you like a golden-brown top, you can broil the frittata for an additional 1-2 minutes, keeping a close eye on it to prevent burning.
- Serve:
- Remove the frittata from the oven and let it cool for a few minutes.
- Sprinkle more grated Parmesan cheese on top if you like. Cut into wedges and enjoy while warm or at room temperature.
- Enjoy your easy and healthy spinach mushroom frittata!
Conclusion:
This Easy Spinach Mushroom Frittata is a versatile and nutritious dish that’s perfect for any meal of the day. The combination of fluffy eggs, savory mushrooms, fresh spinach, and tangy Parmesan cheese creates a delicious and well-balanced meal. Best of all, it’s incredibly simple to make and can be customized with your favorite vegetables, cheeses, or even a bit of cooked bacon or sausage. Serve it with a side salad, some crusty bread, or enjoy it on its own. This frittata is sure to become a staple in your kitchen repertoire. Enjoy this delightful and healthy recipe anytime you need a quick and satisfying meal!
Easy Spinach Mushroom Frittata: A Quick and Healthy Breakfast
Ingredients
- 10 large eggs
- ⅓ cup milk or cream
- ¾ teaspoon kosher salt
- Fresh ground black pepper to taste
- ½ cup freshly grated Parmesan cheese plus more for topping
- 2 tablespoons olive oil
- 1 red onion sliced
- 2 cloves garlic minced
- 8 ounces fresh mushrooms sliced
- 8 ounces fresh spinach leaves
Instructions
- Preheat the Oven:
- o Preheat your oven to 375°F (190°C).
- o Ensure that the oven rack is placed in the center position.
- Whisk the Eggs:
- o In a large mixing bowl, whisk together the eggs, milk or cream, salt, and a generous amount of freshly ground black pepper.
- o Incorporate the ½ cup of freshly grated Parmesan cheese and set the mixture aside.
- Sauté the Vegetables:
- o Heat the olive oil in a large oven-safe skillet (such as a cast-iron skillet) over medium heat. Introduce the sliced red onion and sauté for 3 to 4 minutes, or until it becomes tender.
- o Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
- Add the Spinach:
- o Add the fresh spinach leaves to the skillet and cook, stirring gently, until the spinach is wilted and well combined with the mushrooms and onions. This should take about 1-2 minutes.
- Pour in the Egg Mixture:
- o Pour the egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to gently stir and distribute the vegetables evenly throughout the eggs.
- Cook the Frittata on the Stovetop:
- o Allow the frittata to cook on the stovetop for about 2-3 minutes, just until the edges start to set. Do not stir during this time.
- Bake the Frittata:
- o Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and the center is just set. If you like a golden-brown top, you can broil the frittata for an additional 1-2 minutes, keeping a close eye on it to prevent burning.
- Serve:
- o Remove the frittata from the oven and let it cool for a few minutes.
- o Sprinkle more grated Parmesan cheese on top if you like. Cut into wedges and enjoy while warm or at room temperature.
- o Enjoy your easy and healthy spinach mushroom frittata!