Mushroom and Spinach Frittata

My husband is a big fan of breakfast, so every now and then, we like to have breakfast for dinner.

Frittata’s are particularly good for dinner – savory, filling, and can be served with day old bread, so I recently decided to make this Mushroom and Spinach Frittata for dinner!

This frittata is an easy Mushroom and Spinach version, but you can substitute in whatever vegetables you’d like.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 10 oz container pre-sliced mushrooms
• salt and pepper, to taste
• 4 garlic cloves, minced
• 8oz baby spinach
• 8 eggs
• 1/4 cup grated parmesan cheese
• 2 tablespoons milk

Add 1 tablespoon olive oil over medium high heat in a 10 inch cast iron skillet.

Add in the mushrooms and cook until they begin to sweat, about 5 minutes.

Season with salt and pepper, and stir in the minced garlic. Cook, stirring frequently for 30 seconds.

Add in the spinach leaves, stirring until the leaves wilt. Remove the mixture from the pan and wipe out the pan.

In a large bowl, beat the eggs, then season with salt and pepper. Stir in the milk and parmesan cheese.

Pour in the mushroom and spinach mixture.

Heat another 1 tablespoon olive oil over medium high heat in the cast iron pan. Give it a few minutes to really heat up.

Pour in the egg mixture, swirling the pan to evenly distribute the egg mixture.

After a few minutes, use a spatula to gently lift up the edges of the frittata as it begins to set.

Turn the heat down to low, cover the pan and let cook for 10 minutes. Every few minutes, uncover and use the spatula to loosen the bottom of the frittata so that it doesn’t burn. After 10 minutes, the frittata should be mostly set, with a looser layer on top.

Preheat your broiler. Uncover the pan, add to the oven, and broil for 1 to 2 minutes, or until the top has set. Be careful not to burn the top.

Remove from the oven and let cool for at least 5 minutes, then serve.

I love how simple this recipe is, especially for busy weeknights. This would be great with some fresh chives on top for garnish. I’d also suggest stirring in a 1/4 cup of a shredded cheese, like a swiss or mozzarella.

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Mushroom and Spinach Frittata

Total Time: 35 minutes

Yield: 4 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 10 oz container pre-sliced mushrooms
• salt and pepper, to taste
• 4 garlic cloves, minced
• 8oz baby spinach
• 8 eggs
• 1/4 cup grated parmesan cheese
• 2 tablespoons milk

Instructions

1. Add 1 tablespoon olive oil over medium high heat in a 10 inch cast iron skillet.
2. Add in the mushrooms and cook until they begin to sweat, about 5 minutes.
3. Season with salt and pepper, and stir in the minced garlic. Cook, stirring frequently for 30 seconds.
4. Add in the spinach leaves, stirring until the leaves wilt. Remove the mixture from the pan and wipe out the pan.
5. In a large bowl, beat the eggs, then season with salt and pepper. Stir in the milk and parmesan cheese.
6. Pour in the mushroom and spinach mixture.
7. Heat another 1 tablespoon olive oil over medium high heat in the cast iron pan. Give it a few minutes to really heat up.
8. Pour in the egg mixture, swirling the pan to evenly distribute the egg mixture.
9. After a few minutes, use a spatula to gently lift up the edges of the frittata as it begins to set.
10. Turn the heat down to low, cover the pan and let cook for 10 minutes. Every few minutes, uncover and use the spatula to loosen the bottom of the frittata so that it doesn’t burn. After 10 minutes, the frittata should be mostly set, with a looser layer on top.
11. Preheat your broiler. Uncover the pan, add to the oven, and broil for 1 to 2 minutes, or until the top has set. Be careful not to burn the top.
12. Remove from the oven and let cool for at least 5 minutes, then serve.

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