Tomato, spinach, and mushroom frittata Recipe

Name: Tomato, spinach, and mushroom frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil, divided; 1 cup sliced baby portobello mushrooms; 1 cup quartered cherry tomatoes; 1 clove garlic, crushed; 1 cup fresh spinach, torn; 7 eggs; 1/2 tsp salt; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1/4 tsp pepper

Servings: persons

2 tbsp olive oil, divided
1 cup sliced baby portobello mushrooms
1 cup quartered cherry tomatoes
1 clove garlic, crushed
1 cup fresh spinach, torn
7 eggs
1/2 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp pepper

1
["Preheat oven to 400.", "Place 1 tablespoon olive oil in oven-safe 10"" skillet and preheat over medium high heat.", "Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.", "Add spinach and stir and cook until wilted, about 2 minutes.", "Meanwhile, whisk together eggs, salt, rosemary, thyme, and pepper.", "Push vegetables to the side of the pan and add the remaining tablespoon of olive oil.", "Coat the pan and sides well.", "Don't skimp... it imparts great flavor and allows you to remove the cooked frittata from the pan.", "Pour egg mixture evenly over vegetables.", "Bake 11-13 minutes or until eggs are completely set.", "Let stand 5 minutes (helps you get it out of the pan) and serve."]

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp olive oil, divided, 1 cup sliced baby portobello mushrooms, 1 cup quartered cherry tomatoes, 1 clove garlic, crushed, and more.

Yes, Tomato, spinach, and mushroom frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato, spinach, and mushroom frittata

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