spinach and mushroom frittata

I’ve made this Frittata today for the first time. And my husband and I are in love with this breakfast dish. Easy, delicious and nutritious.

2 tablespoons butter
2 cups sliced mushrooms
4 cups baby spinach or regular leaves
7 eggs, beaten
1 cup water
1/2 cup shredded parmesan and cheddar cheese mix
1 garlic clove, minced
1 tablespoon lemon, fresh squeezes
1/4 teaspoon garlic salt
1/4 teaspoon pepper

1. Preheat oven to 370°

2. Heat tablespoon of butter in a large nonstick skillet over medium-high heat. Add mushrooms; cook 2 minutes; cook, stirring frequently, 4 minutes or until the mushrooms are tender. While mushrooms cooking, cook spinach in the pot with cup of water until the leaf color become bright green. About 2 minutes. Than drain it well from water. Chop it in small pieces. Add spinach, minced garlic and lemon juice to mushrooms; cover and cook 1 minute or just until spinach is wilted.

3. In a medium bowl, combine eggs, 1/4 cup cheese, garlic salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with butter. Sprinkle remaining 1/4 cup cheese over Frittata. Bake 20 minutes or until eggs are set in center and cheese has melted.   Cut in slices and serve!

Bon Appetite!


2 thoughts on “spinach and mushroom frittata

  1. Saw your before/after pics on the venus cave…your before photo would be the goal for many people, but your after pic is a magazine cover! And this recipe looks great too…think I’ll make it for breakfast this morning. 🙂

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