Easy Spinach Mushroom Frittata
A fluffy frittata filled with sautéed spinach and mushrooms, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1.5 cups fresh spinach washed and chopped
- 8 oz mushrooms sliced
- 6 large eggs
- 0.5 cups milk whole or reduced fat
- 1 cup shredded cheese like cheddar or mozzarella
- 2 tbsp olive oil for sautéing
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for about 5 minutes until softened.
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat.
- In a bowl, whisk the eggs, milk, salt, and black pepper until combined.
- Add the sautéed mushrooms and spinach to the egg mixture, then pour in shredded cheese. Stir well.
- Transfer the mixture to a greased baking dish and bake for 20-25 minutes, or until set.
- Allow to cool slightly, then cut into wedges and serve warm.
Notes
This frittata can be customized with your favorite vegetables. Serve it with a side salad for a light meal.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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