Spinach Mushroom Frittata
This recipe is a delicious and easy way to get your daily dose of veggies. The frittata can be served for breakfast, lunch, or dinner.
Spinach Mushroom Frittata is a healthy breakfast recipe. It’s perfect for those who want to start their day off right.
Looking for a unique way to start your Sunday morning? This Frittata with Spinach and Mushrooms is ideal for you.
Frittata with Spinach and Mushrooms
I used to be a huge fan of quiche. Especially Lorraine French Quiche.
However, I despised the calories.
And, after many trial and error, I discovered that making a classic quiche without all that cream, lots of cheese, and, yes, plenty of calories is almost difficult.
The issue is that if you attempt to lighten up those components, it simply doesn’t taste as good.
But there’s good news: the frittata, the quiche’s Italian cousin, has arrived.
So I went looking for frittata recipes and found that one of my favorite chefs, Alton Brown, had a simple frittata recipe.
But the more I thought about his fantastic dish, the more I realized I could make it into something far healthier.
Perhaps some spinach and mushrooms, followed by peppers and shallots.
And, wow, you’ll have a vegetable-filled breakfast that your kids will eat.
This is where you can really use your imagination and save a lot of calories.
So, let’s do it!
Spinach Mushroom Frittata Ingredients
- Leaves of baby spinach
- Salata Ricotta Ricotta Ricotta Ricotta Ricotta Ricotta (Gruyere or Swiss can substitute)
- shallots, dried
Frittata with Spinach and Mushrooms
First, there’s the preparation time.
Wash and slice the mushrooms and peppers first.
Oh, I get what you’re thinking… Is it necessary to clean the mushrooms?
Some individuals prefer to wipe them off with a paper towel rather than washing them because they believe they will get soggy.
But, since I know what those mushrooms are grown in, I prefer to rapidly wash them under running water and drain them on paper towels.
The peppers and mushrooms should then be sliced into bite-sized pieces and put aside.
Next, whisk the eggs with a fork and a splash of water.
This contributes to the lightness of the frittata.
The spinach leaves should then be washed and dried with paper towels before being put aside.
Following that, shred the cheese.
Isn’t it simple?
This preparation time is crucial since you’ll need all of those items around after you’ve cooked the veggies.
In a little amount of butter, I caramelize the mushrooms and peppers.
The key to caramelization is to avoid stirring the veggies after they’ve been layered in the pan.
Allow at least 3-4 minutes for them to rest.
They’ll become a lovely deep brown hue.
That’s where you’ll find the taste.
After that, you may mix them and cook them for another minute.
Pour the egg mixture over the veggies after they’ve been cooked. On top of the eggs, scatter the spinach leaves.
Then, equally sprinkle the cheese and dried shallots on top, and put the ovenproof frypan in a preheated 375-degree oven.
Bake for 30 minutes, or until a toothpick inserted in the middle of the frittata comes out clean.
Allow it to sit for a few minutes after taking it from the oven before serving.
This time for resting enables the frittata to firm up, making it simpler to slice and serve.
Oh, and I nearly forgot to mention your favorite bit.
This frittata is not only tasty, but it is also a definite winner when it comes to healthy meals.
Each serving has just 3 grams of fat and only 102 calories. When you compare it to quiche, well, let’s just say we’re not going there.
Isn’t it nice to have a win-win situation every now and then?
Recipes to Print
Spinach Mushroom Frittata
This Spinach Mushroom Frittata is rich, delicious, and very simple to prepare. It adds a unique touch to Sunday morning meals.
Time to Prepare: 10 minutes
35 minutes to prepare
Time allotted Time: 45 minutes
Breakfast is the first course.
Easy frittata is a term used to describe a kind of frittata that
Number of servings: 6
Calories: 102 kilocalories
Pam is the author of Two Cups of Health.
- 2 tablespoons butter
- 8 sliced mushrooms
- a half cup of peppers
- 6 Eggs
- 1 teaspoon of water
- a quarter teaspoon of salt
- 1 cup leaves of baby spinach
- 1/4 cup diced ricotta salata cheese
- 2 tsp dried shallots
Preheat the oven to 350 degrees Fahrenheit.
Melt butter in an ovenproof frying pan over medium high heat. When the butter has melted and covered the pan, add the mushrooms and peppers and simmer, stirring occasionally, until the veggies have caramelized. After that, give it a quick toss and cook for another minute.
Whisk together the eggs, water, and salt in a medium bowl, then pour over the cooked veggies. Distribute the spinach leaves evenly over the top, then top with the cheese and dried shallots.
Preheat the oven to 350°F and bake the frittata for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven, cover with foil, and put aside for 10 minutes to cool. Cut into slices and serve.
Calories: 102kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 185mg | Potassium: 205mg | Sugar: 1g
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You may also be interested in the following recipes:
Frittata with Smoked Salmon
Easy Vegetable and Sausage Frittata
Spinach Mushroom Frittata is a delicious dish that’s great for breakfast, lunch, or dinner. It’s easy to make and can be customized with your favorite vegetables. Reference: spinach and mushroom frittata all recipes.
Frequently Asked Questions
Whats the difference between frittata and quiche?
A frittata is a type of omelet that is cooked in a frying pan. A quiche is an open-faced pie with a crust on the bottom and custard filling in the middle.
How do you know when a frittata is ready?
The frittata is ready when the top of the egg mixture is firm.
How do you make a frittata not watery?
To make a frittata not watery, you should use low-fat milk in place of the water.
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