Ingredients for Veggie Frittata With Spinach And Mushrooms
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 8 ounces fresh mushrooms, sliced
- 5 ounces baby spinach leaves
- 6 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup chopped bell pepper
- 1 cup cherry tomatoes, halved
- fresh herbs, for garnish
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How to Make Veggie Frittata With Spinach And Mushrooms
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet (cast iron works great) over medium heat.
- Sauté onions and bell peppers for about 5 minutes until softened.
- Add mushrooms and cook for another 5 minutes until slightly browned.
- Stir in spinach and cook until wilted, about 2-3 minutes.
- Add cherry tomatoes and cook for 1 minute.
- Season with salt and pepper to taste.
- In a separate bowl, whisk together eggs, milk or cream, and Parmesan cheese.
- Pour egg mixture over the vegetable mixture in the skillet.
- Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
6g
Fat
52g
Carbs
1g
