Instruction Cook Delicious Tomato, spinach, and mushroom frittata

Tomato, spinach, and mushroom frittata. Our Cheesy Frittata Is Filled With Tasty Flavors of Fresh Basil And Bacon. What to cook when you have a lot of leftover vegetables in your fridge? One idea is to make a frittata and in particular, a spinach, mushroom, feta and tomato frittata.

This frittata with vegetables added to it is delicious and healthy. The vegetables that are part of this dish are a nourishing combination of spinach, mushrooms and tomatoes. Spinach and tomatoes are a rich source of vitamin A, vitamin C, potassium and folate. You can have Tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tomato, spinach, and mushroom frittata

1. Prepare 2 tbsp of olive oil, divided.
2. You need 1 cup of sliced baby portobello mushrooms.
3. Prepare 1 cup of quartered cherry tomatoes.
4. Prepare 1 clove of garlic, crushed.
5. Prepare 1 cup of fresh spinach, torn.
6. Prepare 6 of eggs.
7. Prepare 1/4 c. of Milk, cream, or sour cream.
8. Prepare 1/2 tsp of salt.
9. You need 1/2 tsp of dried rosemary.
10. Prepare 1/2 tsp of dried thyme.
11. Prepare 1/4 tsp of pepper.

Spinach is known as the vegetable source of protein. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking).

Tomato, spinach, and mushroom frittata step by step

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..

Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. I did make some changes to create a low fat version. Add garlic, onions and mushrooms cooking until onions are translucent. Pour over mixture in skillet, stirring to combine. Sprinkle with cheese and put in oven.