Not only is this frittata packed with vibrant ingredients, but it’s also a nutritional powerhouse. With a balance of protein, healthy fats, and fresh vegetables, this dish promises to energize your mornings. Perfect for a busy weekday breakfast or a relaxed weekend brunch, the Spinach and Mushroom Frittata is a flavorful and wholesome choice that will quickly become a family favorite.
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- 1 tablespoon olive oil
- 1/2 cup onions, finely chopped
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 6 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In an ovenproof skillet, heat the olive oil over medium heat.
- Add the onions and sauté for about 3 minutes until they become translucent.
- Add the mushrooms to the skillet, cooking until they are tender and any liquid has evaporated, about 5 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- In a bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture over the vegetables in the skillet, evenly distributing it.
- Sprinkle the shredded mozzarella cheese on top.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and the edges are golden brown.
- Remove from the oven, let it cool slightly, then slice and serve warm.
Nutrition
Serving: 100g | Calories: 270kcal | Carbohydrates: 5g | Protéines: 18g | Fat: 21g | Sucre: 2g