Hey everyone, I 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Tomato, spinach, and mushroom frittata is something that I’ve loved my entire life. They’re fine and they look wonderful.
This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. This dish is perfect for busy folks.
To get started with this 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 that.
The ingredients needed to make Tomato, spinach, and mushroom frittata:
- Make ready 2 tbsp olive oil, divided
- Get 1 cup sliced baby portobello mushrooms
- Get 1 cup quartered cherry tomatoes
- Prepare 1 clove garlic, crushed
- Prepare 1 cup fresh spinach, torn
- Get 6 eggs
- Prepare 1/4 c. Milk, cream, or sour cream
- Prepare 1/2 tsp salt
- Prepare 1/2 tsp dried rosemary
- Take 1/2 tsp dried thyme
- Make ready 1/4 tsp pepper
This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe that's chock full of vegetables. 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. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly.
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.
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. Swap out the tomato for some peppers or add in some mushrooms or low fat cheese if preferred. This can also be a good chopped up as finger food for toddlers.
So that is going to wrap it up with this exceptional food tomato, spinach, and mushroom frittata recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
