Mushroom Spinach Frittata

Mushroom Spinach Frittata

The frittata or the “crustless quiche” is a simple and tasty egg dish that nicely accompanies many meal plans, not just breakfast. It is quick and easy to make and can be enjoyed warm or cold.

Mushroom Spinach Frittata

Ingredients                                                Makes: 4 servings
6 large eggs
1/3 cup milk
1/4 cup red onion, diced
2 garlic cloves, minced
1/4 cup bell pepper, diced
1 cup cremini ~or~ white mushrooms, sliced
2 Tbsp coconut oil ~or~ avocado oil (for frying)
2 cups fresh baby spinach
1/4 cup grated white cheddar cheese
Sea salt and pepper to taste

Preheat oven and prepare baking dish. Put the rack in the middle position and preheat the oven to 350 degree F. Grease 8-inch square or round baking dish (glass pie plate) with coconut oil.

Prepare ingredients. Dice the red onion, mince the cloves of garlic and dice the bell pepper; then transfer vegetables to a medium bowl. Remove the mushroom stems and peel the mushrooms (if desired), then slice the mushrooms and set aside in its own bowl. Shred the cheddar cheese and also set aside in its own bowl.

Sauté vegetables. In a large skillet or frying pan, heat 1 tablespoon of oil over medium heat. Add the sliced mushrooms and a pinch of sea salt and stir to evenly coat. Continue cooking for 5 to 8 minutes, stirring frequently until the mushrooms release their moisture and start to turn brown. Remove mushrooms from heat and set aside.

Add another tablespoon of oil to the frying pan and sauté onion, green pepper and garlic just until tender and the onions have turned translucent; be careful not to burn by stirring frequently. When vegetables are tender, add the fresh spinach and continue cooking for about 1 minute or until the spinach is limp, stirring constantly. Remove from heat and allow to cool slightly.

Prepare egg mixture. In a large bowl, combine eggs and milk with a whisk. Season with salt and pepper, then stir in the grated cheese.Mushroom Spinach Frittata

Combine sautéed vegetables and egg mixture. Gently combine the cooled sautéed mushrooms and vegetables, just until mixed. Pour the cooled mushroom-vegetable mixture into the prepared egg mixture. Stir to combine and then pour into the prepared baking dish.

Bake. Bake the frittata for about 25 minutes or until lightly browned and puffed; then remove from oven.

Serve. Cut the frittata into four squares or pie slices and remove with spatula. Serve warm or cold.

Recipe shared by: J. Marshall

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