Mushroom Frittata
This easy frittata recipe is savory, nutrient-packed, and can be made with almost any veggies. A protein-containing breakfast option the whole family can enjoy. Can be made dairy-free, if needed.
Servings: 4 people
Calories: 198kcal
Cost: $10
Ingredients
Main Ingredients
- 8 large eggs
- ¼ cup milk use dairy-free if needed
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 2 cups 8 ounces mushrooms, sliced
- ½ cup sliced red onion
- 1 garlic clove minced or pressed
- 3 cups baby spinach leaves loosely packed
- 2 teaspoons chopped fresh herbs
- ¼ cup crumbled feta cheese or soft goat cheese
Instructions
- Preheat oven to 425℉.
- In a medium bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
- Place a 10- to 12-inch oven-safe skillet over medium-high heat. Add the oil.
- Add the mushrooms, onion, and garlic. Cook for 3-4 minutes, stirring occasionally.
- Stir in the spinach and herbs. Continue to cook until the spinach begins to wilt, 30-60 seconds.
- Spread the cooked vegetables out in the skillet. Pour the egg mixture over the vegetables. Top with crumbled cheese.
- Cook over medium heat until the edges of the eggs begin to set, 4-5 minutes.
- Transfer the skillet to the oven and bake until the center of the eggs is cooked through, 5-7 minutes.
- Remove from the oven. Let sit for 5 minutes before cutting into slices and serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Can be made dairy-free if needed.