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Spinach and Mushroom Frittata

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Danica Goode | Guadalupe Valley EC

This take on a frittata is an easy-to-assemble egg bake.

3 tablespoons olive oil
12 large eggs
1/4 cup fat-free half-and-half
1/2 cup finely chopped onion
4 ounces baby portabella mushrooms, stemmed and thinly sliced
6 ounces fresh spinach, stemmed and coarsely chopped
4 ounces shredded Swiss cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish with olive oil.

2. Whisk the eggs and half-and-half together in a large mixing bowl. Add the remaining ingredients. Stir to combine, then pour into the prepared baking dish.

3. Bake 45–50 minutes, or until eggs have set and top is lightly browned.

Serves 4–6.

Cook’s Tips

For the best flavor and texture, allow the frittata to rest 10 minutes before serving. Serve with your favorite fresh salsa for an extra kick.

Cremini mushrooms are also called baby portobello or baby bella.

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