Description
A delightful Mushroom and Spinach Frittata, perfect for breakfast, lunch, or brunch, featuring creamy eggs and sautéed vegetables.
Ingredients
Scale
- 8 large eggs
- ½ cup milk
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (sliced)
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: chopped fresh herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a medium oven-safe skillet over medium heat.
- Cook the mushrooms for 5–6 minutes until golden.
- Stir in the chopped spinach and cook for an additional 1–2 minutes.
- Whisk together the eggs, milk, garlic powder, salt, and pepper in a mixing bowl.
- Pour the egg mixture over the cooked vegetables in the skillet.
- Sprinkle your desired cheese on top.
- Cook on the stovetop for 2–3 minutes until edges start setting.
- Transfer the skillet to the oven to bake for 12–15 minutes until the center is set.
- Let cool slightly, garnish with herbs if desired, and serve.
Notes
Customize with your favorite herbs and seasonal vegetables. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 400mg