Spinach and Mushroom Frittata with Roasted Tomatoes
Simple, hearty and delicious this Vegetarian Frittata recipe makes the perfect Mediterranean Diet inspired weekday breakfast, lunch or dinner.
Servings 4 people
Ingredients
- 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 garnish)
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, crack and whisk the eggs together. Set bowl aside
- Preheat a medium sized oven-safe pan (I use a cast iron skillet) over medium heat on the stove. Add 1 tbsp olive oil and add the mushrooms. Lightly sauté until soft, about 5 minutes.
- Add minced garlic and spinach leaves and cook for another 1-2 minutes, just until garlic is fragrant and spinach leaves are soft but not wilted.
- Remove from heat and add the mushroom and spinach mixture to the bowl with your whisked eggs. Season with salt and pepper.
- Add mixture back to oven safe pan and top with parmesan cheese.
- Place the frittata in the center rack in the oven and bake until eggs are just set, about 10 minutes.
- Once finished, move pan to top rack and broil for 2 minutes to lightly brown the cheese on top.Remove from oven and allow to cool slightly before serving.
Optional Garnish - Roasted Cherry Tomatoes
- Place tomatoes lightly drizzled with olive oil on a sheet pan in 350 degree oven for about 5-7 minutes. Remove from oven and place on top of frittata