Description
A delicious and nutritious Spinach and Mushroom Frittata topped with fresh parmesan cheese and served with optional roasted cherry tomatoes. This recipe combines sautéed vegetables with fluffy eggs, baked to perfection for a hearty breakfast or light meal.
Ingredients
Scale
Frittata
- 10 eggs
- 1 tbsp olive oil
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups spinach leaves
- Salt and pepper, to taste
- 2 tbsp fresh parmesan cheese, grated
Roasted Cherry Tomatoes (Optional)
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the frittata after the stovetop steps.
- Prepare the Eggs: In a large bowl, crack the eggs and whisk them thoroughly until well combined. Set the bowl aside for later use.
- Sauté Mushrooms: Heat 1 tbsp of olive oil in a medium oven-safe skillet (such as cast iron) over medium heat. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
- Add Garlic and Spinach: Add the minced garlic and the spinach leaves to the skillet. Continue to sauté for another 1-2 minutes, until the garlic is fragrant and the spinach has softened but not fully wilted.
- Combine with Eggs: Remove the skillet from heat and transfer the mushroom and spinach mixture to the bowl with the whisked eggs. Add salt and pepper to taste, then mix thoroughly to combine.
- Assemble Frittata: Pour the egg and vegetable mixture back into your oven-safe skillet. Sprinkle the grated parmesan cheese evenly over the top.
- Bake the Frittata: Place the skillet on the center rack of your preheated oven. Bake for about 10 minutes or until the eggs are just set and no longer runny.
- Broil to Finish: Move the skillet to the top oven rack and broil for an additional 2 minutes, to lightly brown the cheese on top.
- Cool and Serve: Remove the skillet from the oven and allow the frittata to cool slightly before slicing and serving.
- Prepare Roasted Cherry Tomatoes (Optional): To make the garnish, place cherry tomatoes on a sheet pan, drizzle with 1 tbsp olive oil, and roast in the 350°F oven for 5-7 minutes until they split and soften. Remove and arrange on top of the finished frittata if desired.
Notes
- Use an oven-safe skillet such as cast iron to seamlessly transfer from stovetop to oven.
- Adjust salt and pepper according to taste preferences.
- Broiling is optional but recommended to achieve a golden brown cheese crust.
- The roasted cherry tomatoes add a sweet and tangy contrast but can be omitted if desired.
- Serve warm for best texture and flavor.
