Ingredients of Spinach and Mushroom Frittata
8 large eggs
1/4 cup milk (dairy or non-dairy)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup feta cheese, crumbled (optional)
Salt and pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, for garnish
Instructions for making Spinach and Mushroom Frittata:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and red pepper flakes (if using). Set aside.
Cook the Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 more minutes. Stir in the chopped spinach and cook for another 2 minutes, until wilted.
Combine: Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to evenly distribute the ingredients. If using, sprinkle the crumbled feta cheese on top.
Cook on Stovetop: Let the frittata cook on the stovetop for 2-3 minutes, just until the edges begin to set.
Bake in the Oven: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and lightly golden on top.
Serve: Remove from the oven and let the frittata cool slightly before slicing. Garnish with fresh parsley and serve warm.
Enjoy this nutritious Spinach and Mushroom Frittata as a comforting meal perfect for any season!
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