Spinach and Mushroom Frittata Recipe
This Spinach and Mushroom Frittata is a perfect blend of fresh vegetables and eggs, seasoned with herbs for a nutritious and delightful meal.
Equipment
- 1 Non-stick skillet Oven-safe
- 1 Whisk
Ingredients
- 6 Eggs Beaten
- 2 cups Fresh spinach Rinsed and drained
- 1 cup Mushrooms Sliced
- 1/2 cup Onion Finely chopped
- 1/4 cup Milk
- 1/2 cup Cheese Shredded (optional)
- to taste Salt
- to taste Pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a non-stick skillet, sauté onions and mushrooms until tender.
- Add spinach and cook until wilted. Spread this mixture evenly across the bottom of the skillet.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the vegetable mixture in the skillet.
- Cook over medium heat until the eggs start to set at the edges.
- Sprinkle cheese on top and transfer the skillet to the preheated oven.
- Bake for 8-10 minutes or until the frittata is fully set.
- Carefully remove from oven, let cool slightly, and serve.
Notes
Feel free to customize this recipe by adding different vegetables or using egg whites for a lighter version.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 5gProtein: 13gFat: 14gSaturated Fat: 6gCholesterol: 320mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 100000IUVitamin C: 5mgCalcium: 1500mgIron: 0.4mg
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