Seweryn Dominsky
Mouthwatering Mushroom and Spinach Frittata
Enjoy a delightful and hearty brunch with this savory mushroom and spinach frittata. Infused with the rich flavors of sautéed mushrooms, fresh spinach, and melted cheese, this frittata is a perfect combination of nutrition and taste. Ideal for any meal of the day, it’s both quick to prepare and incredibly satisfying.
Ingredients:
– 8 large eggs
– 1/2 cup milk (whole or your choice)
– 1 cup fresh spinach, chopped
– 1 cup mushrooms, sliced
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– A handful of fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs and milk until well combined. Set aside.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the onions and cook until they become translucent, about 3-4 minutes.
4. Add the garlic and mushrooms to the skillet, and sauté until the mushrooms are tender and have released their juices, approximately 5-7 minutes.
5. Stir in the chopped spinach and cook until wilted, around 2-3 minutes.
6. Season the vegetables with salt and pepper.
7. Pour the egg mixture over the vegetables in the skillet. Gently stir to ensure that the vegetables are evenly distributed.
8. Sprinkle the Parmesan and mozzarella cheeses on top of the egg mixture.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is fully cooked and slightly golden on top.
10. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
11. Slice and serve warm, enjoying the delightful flavors of this mushroom and spinach frittata.
Enjoy your delicious meal!
