Spinach Mushroom Frittata

Spinach mushroom frittata recipe, a quick and easy breakfast recipe with eggs, mushrooms, spinach, and some cheese because well, cheese makes everything better. A frittata is basically a baked omelette, or at least that’s how I like to describe it, and is a welcome variation to egg-based breakfasts if you and your family love them. From cookingandme.com.

Spinach Mushroom Frittata


Ingredients:

6 eggs
1/4 cup milk
2 cups sliced button mushrooms
3 cups packed chopped spinach or use baby spinach washed and whole
2 tbsp butter or olive oil
1/2 cup grated fresh parmesan cheese (if tolerated)
1 tsp freshly cracked black pepper adjust to taste (if tolerated)
Salt to taste


Directions:

1. Pre-heat oven to 350F / 180C.

2. Grease a metal or glass baking pan (8" or 9" should work) generously with butter or olive oil.

3. Add the remaining butter in a heated pan.

4. Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften.

5. Now add the spinach and cook for another minute, just until it begins to wilt.

6. In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper.

7. Mix the mushroom-spinach mixture with the egg mixture.

8. Pour into the greased baking tray.

9. Bake in the pre-heated oven for about 20 minutes or until the edges brown and the center of the frittata has also cooked through.

10. Let it cool slightly and cut into squares or wedges.


Notes:
You can change the amount of eggs and proportion of milk as well as the cheese.
Cheddar cheese works well in this recipe too.
Adjust salt and pepper to your taste and season generously so the frittata doesn’t turn out bland.
You can refrigerate the remaining frittata for up to a day and lightly warm before serving, as needed.