Mushroom Spinach Frittata – The Best Egg Frittata Recipe
Take care when you bake the frittata, don't overbake it. Enough bake when the top is light golden.
6 EggsLarge size
4 tablespoons Olive oilDivided
2 cups Baby spinach
12 ounces White button mushroomsSliced
1/4 cup Mozarella cheeseGrated
1/4 cup Cheddar cheeseGrated
1/4 cup Parmesan cheeseGrated
2 tablespoons Milk
1/2 teaspoon Salt
1/2 teaspoon Pepper
Savory in taste from the cheese mixture, and nutritious mushrooms and spinach. This recipe is suitable for you who bored with ordinary scrambled egg recipe. Have this frittata for your dinner with friends and family.
Preheat the oven to 180 C (350 F).
Heat the olive oil in nonstick skillet over medium-high heat. Add the sliced mushrooms. Sauté for about 5 minutes or until almost tender.
Add salt and pepper, stir. Then add the spinach and stir for 1 more minute or until wilted. Remove from the heat and put aside.
In a large mixing bowl, combine eggs and milk with a whisk. Add all the shredded parmesan cheese, mozarella cheese and parmesan cheese. Mix them well.
Heat the olive oil in nonstick skillet over medium-high heat. Pour the egg, milk and cheese mixture into the skillet. Add in the mushrooms and spinach mixture on top of the eggs mixture in an even layer.
Let it cook for 5 minutes or once until the eggs are begin to set.
Transfer the skillet to oven. Bake it for 10 minutes or until the middle of frittata is set and golden.
Remove from the oven and let it cool for 5 minutes. Loosen the edges with a spatula, and cut into wedges. Serve.
|4 tablespoons Olive oil|
|2 cups Baby spinach|
|12 ounces White button mushrooms|
|1/4 cup Mozarella cheese|
|1/4 cup Cheddar cheese|
|1/4 cup Parmesan cheese|
|2 tablespoons Milk|
|1/2 teaspoon Salt|
|1/2 teaspoon Pepper|