Ingredients for Garden Frittata Italiano
- 2 tablespoons olive oil
- 8 oz cremini mushrooms
- 1 medium onion
- 2 cloves garlic
- 5 oz fresh spinach
- 1 (14.5 oz) can diced tomatoes
- part of 1/4 cup chopped fresh herbs (basil, oregano, parsley)
- part of 1/4 cup chopped fresh herbs (basil, oregano, parsley)
- (not used in recipe, fresh oregano is used)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- (not used in recipe)
- 8 large eggs
- 1/2 cup milk
- (not used in recipe)
- 1 cup shredded mozzarella cheese
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How to Make Garden Frittata Italiano
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 8 oz cremini mushrooms (sliced) in 2 tablespoons olive oil until softened, about 5-7 minutes.
- Drain any excess liquid from the mushroom mixture.
- In a large bowl, combine 5 oz fresh spinach (roughly chopped), the mushroom mixture, 1/4 cup chopped fresh herbs (Italian mix: basil, oregano, parsley), and 1 (14.5 oz) can diced tomatoes (drained).
- Grease a 13 x 9 inch baking dish.
- In a separate bowl, whisk together 8 large eggs, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until light and frothy.
- Pour the egg mixture over the spinach mixture in the prepared baking dish.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Bake for 45-50 minutes, or until the frittata is set around the edges but the center is still slightly wobbly.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
49g
Carbs
4g
