Yield: 3
Mushroom Spinach Frittata
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 6 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 2 cups sliced mushrooms
- 1 garlic clove, minced
- 2 cups baby spinach
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the eggs and milk. Season it with salt and pepper to taste and set it aside.
- In an oven-safe skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring, until it has wilted, about 1 minute. Add the garlic and cook for another 30 seconds. Pour the egg mixture into the skillet and mix well.
- Bake until the eggs are completely set, about 8 to 10 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
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