Tomato, spinach, and mushroom frittata
Tomato, spinach, and mushroom frittata

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tomato, spinach, and mushroom frittata. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Tomato, spinach, and mushroom frittata is something which I have loved my entire life.

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 recipe, we have to first prepare a few ingredients. 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:
  1. Prepare 2 tbsp olive oil, divided
  2. Get 1 cup sliced baby portobello mushrooms
  3. Take 1 cup quartered cherry tomatoes
  4. Take 1 clove garlic, crushed
  5. Get 1 cup fresh spinach, torn
  6. Prepare 6 eggs
  7. Get 1/4 c. Milk, cream, or sour cream
  8. Get 1/2 tsp salt
  9. Make ready 1/2 tsp dried rosemary
  10. Make ready 1/2 tsp dried thyme
  11. 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:
  1. Preheat oven to 400°.
  2. 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.
  3. Add spinach and stir and cook until wilted, about 2 minutes.
  4. Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
  5. 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.
  6. Pour egg mixture evenly over vegetables.
  7. 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. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!