Imagine a breakfast so incredible that it transforms your ordinary morning into a gourmet experience! This Mushroom and Spinach Frittata is not just a meal; it's a culinary adventure that combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the creamy decadence of cheese in one spectacular dish. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves mouthwatering food, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 1/2 cup onion, diced
- 1/2 cup cheese (feta or mozzarella)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the frittata cooks evenly and sets properly when transferred to the oven.
- In a medium-sized bowl, crack the 6 large eggs. Whisk them together until the yolks and whites are fully combined. Season with salt and pepper to taste. Set aside.
- In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
- Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, add the fresh spinach to the skillet. Stir well and cook for 2-3 minutes, or until the spinach wilts down.
- Reduce the heat to low and pour the whisked eggs evenly over the mushroom and spinach mixture in the skillet. Gently stir to combine all the ingredients.
- Sprinkle the 1/2 cup of cheese (feta or mozzarella) evenly over the top of the egg mixture.
- Allow the frittata to cook on the stovetop for about 3-4 minutes, or until the edges begin to set. You can gently lift the edges with a spatula to allow any uncooked egg to flow to the edges.
- Once the edges are set, transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the frittata is fully set in the center and lightly golden on top.
- Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm, garnished with additional cheese or fresh herbs if desired.
Tips
- Choose the Right Pan: Always use an oven-safe skillet to seamlessly transition from stovetop to oven.
- Don't Overcook the Eggs: Watch carefully to prevent a dry, rubbery texture. The eggs should be soft and slightly creamy.
- Customize Your Frittata: Feel free to swap mushrooms and spinach with your favorite vegetables or add protein like ham or bacon.
- Cheese Matters: Use fresh, high-quality cheese for the best flavor. Feta adds a tangy kick, while mozzarella provides creamy smoothness.
- Let It Rest: Allow the frittata to cool for a few minutes after cooking to help it set and make slicing easier.
- Serve Immediately: Frittatas are best enjoyed warm, straight from the oven when they're at their most delicious and fluffy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 18g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 330mg
