Ingredients
Scale
- 6 Large eggs (Free-range or organic eggs enhance flavor)
- 1 cup Fresh spinach, chopped (Substitute with kale for a different taste)
- 1 cup Mushrooms, sliced (Button, cremini, or your choice)
- 1 cup Shredded cheese (Cheddar, mozzarella, or a mix works well)
- 1/2 cup Milk (Non-dairy milk alternatives can be used)
- 1 Small onion, diced (Shallots can be substituted for sweetness)
- 2 tablespoons Olive oil (Can replace with butter for a richer flavor)
- Salt and pepper (To taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the onions and mushrooms in a large skillet with olive oil over medium heat until soft, about 5 minutes.
- Add the chopped spinach and cook until wilted.
- Whisk together eggs, milk, salt, and pepper in a bowl.
- Stir in the sautéed vegetables and cheese to the egg mixture.
- Pour the mixture back into the skillet and cook for 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the center is set and the top is golden.
- Allow to cool slightly before slicing and serving.
Notes
Use fresh ingredients for the best flavor and texture. Experiment with different cheeses for various flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 270mg
Keywords: frittata, spinach, mushroom, breakfast, brunch, easy recipes