Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tomato, spinach, and mushroom frittata. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Tomato, spinach, and mushroom frittata is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Tomato, spinach, and mushroom frittata is something which I’ve loved my whole life. They’re fine and they look fantastic.
This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. The frittata can be changed each time with different ingredients to keep it interesting.
To get started with this particular recipe, we have to prepare a few components. You can have tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tomato, spinach, and mushroom frittata:
- Prepare olive oil, divided
- Get sliced baby portobello mushrooms
- Make ready quartered cherry tomatoes
- Take garlic, crushed
- Prepare fresh spinach, torn
- Prepare eggs
- Take Milk, cream, or sour cream
- Make ready salt
- Get dried rosemary
- Get dried thyme
- Take pepper
Spinach & Mushroom Frittata - quick and easy meal. Perfect for breakfast, lunch or brunch. You can use any mushrooms that you like. This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe that's chock full of vegetables.
Steps to make Tomato, spinach, and mushroom frittata:
- Preheat oven to 400°.
- Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
- Add spinach and stir and cook until wilted, about 2 minutes.
- Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
- Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp… it imparts great flavor and allows you to remove the cooked frittata from the pan.
- Pour egg mixture evenly over vegetables.
- Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.
By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings. Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can I can't remember the last time I made a frittata. I'm not sure why because frittatas are the best thing since sliced bread. It's like a fancy omelette, except way easier. For this one I had fresh spinach and tomatoes to use and in they went.
So that’s going to wrap this up for this exceptional food tomato, spinach, and mushroom frittata recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
