Spinach and Mushroom Frittata

Growing up in an Italian household, we ate frittatas for breakfast, lunch, and dinner. Our frittatas often had sliced potato as one of the ingredients, making for a hearty dish. I love making them now as they are so versatile. They are also a great way to use up leftover vegetables.

This recipe serves up the classic combination of mushrooms, onion, spinach, and cheddar cheese. It calls for 8 eggs in an 8-9 inch pan, but if you want a larger frittata, use a full dozen eggs and use a larger 10-12 inch pan. I often make the 12 egg version when serving 4 or more people. The pan should be able to go from cooktop to oven, so cast iron skillets and oven-proof saute pans work well. Feel free to add a few tablespoons of milk or cream to your frittata to make it fluffier and more quiche-like. This recipe does not include added dairy, however.

Frittatas are a wonderful addition to a seated or buffet brunch menu. You can make a few different types if feeding a crowd. Other great vegetarian combinations include caramelized onion & goat cheese, tomato, spinach & feta, and broccoli & cheddar. If you prefer meat in the frittata, you can go for the classic flavors of bacon & cheddar or ham & swiss. If you in the mood for Italian flavors, saute up some thinly sliced potatoes, peppers, onion, sweet or hot italian sausage, and parmesan or romano cheese. A delicious holiday leftover frittata might include turkey, sweet potato & Gruyere. The possibilities are truly endless!

Spinach and Mushroom Frittata

This frittata is a light and healthy crustless quiche made with eggs, vegetables, and cheese. The recipe calls for 8 eggs and works well in an 8-9 inch pan. It's easy to make a larger frittata. Use a larger pan (10-12 inches) and 12 eggs.

5 from 1 vote

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Course Breakfast, Main Course

Cuisine Italian

Ingredients

  

• 2 tbsp olive oil
• 1 small onion diced
• 1 carton button or portabella mushrooms sliced thin
• 5 oz bag fresh spinach
• 8 eggs beaten
• ½ cup shredded cheddar
• ½ tsp garlic powder
• salt and pepper to taste

Instructions

 

• Preheat oven to 350°.
• Beat eggs with salt, pepper, and garlic powder.
• In an oven safe pan, saute onions and mushrooms in olive oil until soft.
• Add spinach and cook until wilted.
• Add beaten eggs over top of vegetables and cook until the edges are set.
• Top with cheese and place in a preheated oven.
• Cook until center is done, 15-25 minutes, depending on the size and shape of your pan.

Keyword eggs, frittata, vegetables