Description
Indulge in this delightful Spinach and Mushroom Frittata with Roasted Tomatoes for a flavorful and satisfying meal that’s perfect for breakfast or brunch.
Ingredients
Eggs:
8 large eggs
Milk:
¼ cup
Baby Spinach:
1 cup (chopped)
Mushrooms:
1 cup (sliced)
Cherry Tomatoes:
½ cup (halved)
Parmesan Cheese:
¼ cup (grated)
Mozzarella Cheese:
½ cup (shredded)
Olive Oil:
2 tablespoons (divided)
Garlic:
1 clove (minced)
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Herbs for Garnish:
Fresh basil or parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast cherry tomatoes for 15–20 minutes until caramelized.
- Sauté mushrooms and spinach: Cook mushrooms in olive oil until golden. Add garlic and spinach until wilted.
- Prepare egg mixture: Whisk eggs, milk, salt, and pepper. Add Parmesan and mozzarella. Pour over vegetables.
- Bake: Cook on stovetop until edges set, then bake for 8–10 minutes until center sets.
- Finish and serve: Top with roasted tomatoes, let cool, garnish with herbs, and slice to serve.
Notes
- Use a mix of wild mushrooms for extra flavor.
- Frittata can be served warm or at room temperature and is great for meal prep or brunch gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 265mg
