A delightful and nutritious Mushroom Spinach Frittata that’s perfect for breakfast or brunch. Packed with fresh ingredients, this easy-to-make frittata is a crowd-pleaser.
Mushroom Spinach Frittata
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté mushrooms until they release their moisture, then add spinach and cook until wilted.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle feta cheese on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set.
- Remove from the oven, let it cool slightly, then slice and serve.
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information: (Per Serving)
Calories: 220 | Fat: 15g | Carbohydrates: 8g | Protein: 14g