Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
This Mushroom, Spinach Frittata Recipe is super easy to make! In just 20 minutes, this treat is ready for serving! It is loaded with delicious and healthy ingredients! Try this recipe now!
Ingredients:
6 large eggs
3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), – divided
12 oz. Cremini Mushrooms, (sliced)
A pinch of salt and pepper
2 c Baby Spinach, (packed)
4 tbsp Avocado Oil, (divided)
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Place a cast-iron skillet on the stove and turn the heat to medium-high. Add 3 tablespoons of oil and allow it to become hot.
Add the mushroom slices into the hot skillet, then sauté for a few minutes until soft.
Add the spinach, then cook for about a minute or until wilted. Transfer the sauteed veggies onto a clean plate.
In the same skillet over medium heat, add 1 tablespoon of oil and allow it to become hot.
In a mixing bowl, add 1/2 cup of cheese, salt, pepper, and eggs. Whisk until well incorporated. Pour the mixture into the hot skillet and spread it evenly.
Immediately add the sauteed veggies over the eggs. Cook all sides for about 3 minutes.
Remove the skillet from the heat, then scatter the rest of the cheese on top.
Place the skillet in the preheated oven and bake the Mushroom, Spinach Frittata for about 5 minutes or until done. Broil for 2 more minutes or until the cheese turns golden brown.
Remove the Mushroom, Spinach Frittata from the oven and let it rest for a few minutes at room temperature. Slice into even servings.
Garnish each serving with freshly chopped parsley, salt, and pepper.
Serve and enjoy!
Nutrition Facts:
Calories235 | Total Fat19g | Saturated Fat6g | Trans Fat0g | Unsaturated Fat12g | Cholesterol204mg | Sodium158mg | Carbohydrates3g | Fiber1g | Sugar1g | Protein12g
Ingredients
- 6 large eggs
- 3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), - divided
- 12 oz. Cremini Mushrooms, (sliced)
- A pinch of salt and pepper
- 2 c Baby Spinach, (packed)
- 4 tbsp Avocado Oil, (divided)
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Place a cast-iron skillet on the stove and turn the heat to medium-high. Add 3 tablespoons of oil and allow it to become hot.
Add the mushroom slices into the hot skillet, then sauté for a few minutes until soft.
Add the spinach, then cook for about a minute or until wilted. Transfer the sauteed veggies onto a clean plate.
In the same skillet over medium heat, add 1 tablespoon of oil and allow it to become hot.
In a mixing bowl, add 1/2 cup of cheese, salt, pepper, and eggs. Whisk until well incorporated. Pour the mixture into the hot skillet and spread it evenly.
Immediately add the sauteed veggies over the eggs. Cook all sides for about 3 minutes.
Remove the skillet from the heat, then scatter the rest of the cheese on top.
Place the skillet in the preheated oven and bake the Mushroom, Spinach Frittata for about 5 minutes or until done. Broil for 2 more minutes or until the cheese turns golden brown.
Remove the Mushroom, Spinach Frittata from the oven and let it rest for a few minutes at room temperature. Slice into even servings.
Garnish each serving with freshly chopped parsley, salt, and pepper.
Serve and enjoy!
