Fresh Spinach Mushroom Frittata

"I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand."
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
9
Serves:
2-3
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ingredients

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directions

  • Melt butter in an oven proof skillet.
  • Add garlic, onions and mushrooms cooking until onions are translucent.
  • Add spinach, sautee for 2 minutes.
  • Beat eggs, salt& pepper together.
  • Pour over mixture in skillet, stirring to combine.
  • Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
  • Sprinkle with cheese and put in oven.
  • Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

Questions & Replies

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  1. Jacquelyn R.
    What size skillet did you use. My Frittata was very good but a little to thin. More like a pancake.
     
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Reviews

  1. cookiedog
    This made a simple light dinner full of flavor. I used a 12 inch frying pan and next time I will choose a smaller one as it was quite thin- that surely didn't affect the flavor however! Enjoyed for ZWT 4 by a member of Los Jefes de la Cocina
     
  2. Gregg Schlau
    Excellent! Used only 4 eggs and beefed up the spinach. Tossed in a tbl of bacon bits and enjoyed it thoroughly. Thanks!
     
  3. Nado2003
    Excellent tasting, quick, easy and healthy. Yum. I used a whole medium onion and sliced the mushroom to speed up the cooking. Substituted half feta for the cheese because I like feta with spinach. Added some left over cubed cooked chicken thighs. I think this recipe could accept a host of left-overs and blend nicely. Delicious dinner. Thank you.
     
  4. afewart57
    Can you prepare ingredients one or two days ahead of time and keep in refrigerator? I am very disabled and live alone. Dishes I can prepare ahead can mean the difference in whether I eat one meal or two that day; or maybe if I eat at all. (it's 5:00 pm and all I've eaten today is an egg, seriously. don't want pity but help is much appreciated) Thanks for the healthy recipes!
     
  5. Diamondlil
    Very good recipe. Instead of broiling, I baked in a 8x8 ovenproof dish the oven for 25 minutes at 350. At 20 minutes I sprinkled with the Parmesan cheese. I did slice the mushrooms and added 1/2 cup shredded Swiss cheese to the egg mixture, but that was my only change. You could bake in the ovenproof skillet, I would imagine it would take about 20-25 minutes at 350. My broiler doesn't cook evenly and that is why I chose to bake it.
     
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Tweaks

  1. Nado2003
    Excellent tasting, quick, easy and healthy. Yum. I used a whole medium onion and sliced the mushroom to speed up the cooking. Substituted half feta for the cheese because I like feta with spinach. Added some left over cubed cooked chicken thighs. I think this recipe could accept a host of left-overs and blend nicely. Delicious dinner. Thank you.
     
  2. cause4chubbyhubby
    This has such wonderful flavor! I must confess to changing it up quite a bit, however. In order to make it more Ph-friendly, I upped the veggies and reduced the eggs. I also used cooked collard greens in place of the spinach and onion salt in place of the onion and salt. I will definitely be making it again!
     
  3. Pepper Monkey
    yum! this was my first frittata and it turned out great. The only thing i did different was use mozzerlla cheese instead of parmesan and it was great.
     

RECIPE SUBMITTED BY

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"
 
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