Spinach is one of my favorite vegetables because its one of the top 10 most antioxidant rich foods you can eat. In addition to being a great source of vitamins K, C, A, and super high in fiber, spinach is a very rich source of iron, manganese, and magnesium. This spinach mushroom frittata recipe uses these nutrients to create a delicious breakfast dish.
Spinach Mushroom Frittata Recipe – Yields 4 Frittata Ingredients: 1/2 lb. sliced mushrooms 1/4 c. finely chopped spinach 1 tbsp. butter 1 tbsp. dried thyme 1/2 tsp. salt 1/4 tsp. black pepper Frittata: 1/2 c. milk 1 egg 1/2 tsp. salt (or to taste) 1/4 tsp. black pepper 1 clove garlic, minced Frittata: Mix together the egg and milk in a bowl. Add the salt, pepper and garlic, and whisk to combine. Heat a skillet over medium heat. Melt the butter over low heat and add the mushrooms, seasoning with salt and pepper. Sauté until the mushrooms become brown
This is a great recipe for a weekend brunch or for a quick lunch at work. It’s easy to put together and the frittata’s composition is simple and delicious.If you’re looking for an incredibly delicious dish that you can enjoy any time of day, you’ll love this spinach and mushroom frittata recipe. The frittata is similar to an omelet, but it is cooked slowly rather than quickly over high heat. This simple and healthy recipe doesn’t take much time, and you can even make it ahead of time and enjoy it repeatedly, cold or at room temperature. Although spinach and mushrooms play a big part in this version, there are endless ways to vary the frittata, for example. B. with potatoes or vegetables. It is a hearty and healthy dish that can be eaten for breakfast, lunch or dinner.
Tips for making the best spinach and mushroom frittata
– Use a mixture of mushrooms for more flavor. Porcini, chestnuts, portobello and chanterelles are all perfect for frittatas.
– Add fresh herbs to the frittata. Parsley, chives or thyme would be perfect in this dish.
– Be sure to shake the pan frequently so the frittata doesn’t stick.
– To make a keto version, use heavy cream instead of milk, butter or avocado oil instead of olive oil, and add more protein like bacon or sausage.
– Serve the frittata with fresh bread or toast, a light salad, toast or scones.
– The frittata may take a little longer than other ways of cooking eggs. In total, it takes 20 to 30 minutes to actively cook.
– Decorate the frittata as you like. Other tasty additions include cherry tomatoes, pancetta, bacon, sausage, peppers, asparagus – you name it!
Save leftover mushroom and spinach frittata
The frittata gives fantastic leftovers. Wrap the frittata, place in an airtight box and refrigerate for 3-4 days. Leftover frittata can be eaten warm or cold!
How to make a Mushroom and Spinach Frittata
Heat the olive oil in a large skillet over medium-high heat. Roast the mushrooms for 3 to 5 minutes, or until they begin to soften. Stir regularly.
Season with salt and pepper, then add the garlic and sauté until it becomes fragrant, about 30-45 seconds.
Add the spinach and cook until it has shrunk. Increase the heat to high and pour the excess liquid into the pan. Remove the pan from the heat.
Beat the eggs in a bowl. Season with salt and pepper, then stir in the milk. Stir in the mushrooms and spinach and sprinkle with Parmesan cheese.
Heat more oil in a frying pan. When the oil is hot, add the egg mixture to the pan and stir until coated. Tilt the pan and lift the egg to drain all the moisture from the egg. When most of the egg is cooked, turn down the heat, cover and cook for another 10 minutes. Remove the frittata from the pan at regular intervals.
Turn on the grill. Grill for 1 to 2 minutes, or until top is browned. Remove the pan and loosen the sides of the frittata. Let cool for 5 minutes, then arrange on plates and serve.
If using Parmesan cheese, grate it on a grater so it melts evenly. Cheddar, mozzarella, jack and goat cheese are also excellent cheeses for a frittata.If you’re trying to get your kids to eat more veggies, Frittata’s are a great way to do it since they can be served for breakfast, lunch or dinner! Frittata’s are delicious and relatively quick cook (if you have the right ingredients on hand). This is a great recipe to use up leftover vegetables and can be a good way to sneak in some veggies into the kids’ diets!. Read more about spinach frittata recipe and let us know what you think.
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