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.
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.