Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tomato, spinach, and mushroom frittata. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Tomato, spinach, and mushroom frittata is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 2 tbsp olive oil, divided
- Get 1 cup sliced baby portobello mushrooms
- Make ready 1 cup quartered cherry tomatoes
- Prepare 1 clove garlic, crushed
- Make ready 1 cup fresh spinach, torn
- Take 6 eggs
- Get 1/4 c. Milk, cream, or sour cream
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp dried rosemary
- Make ready 1/2 tsp dried thyme
- Get 1/4 tsp pepper
By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings. Another low carb breakfast is my Tex Mex steak and eggs skillet. Spinach & Mushroom Frittata - quick and easy meal. Perfect for breakfast, lunch or brunch.
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.
You can use any mushrooms that you like. For this one I had fresh spinach and tomatoes to use and in they went. My family made quick work of the frittata for. 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.
So that is going to wrap this up for this special food tomato, spinach, and mushroom frittata recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
