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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tomato, spinach, and mushroom frittata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Tomato, spinach, and mushroom frittata is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tomato, spinach, and mushroom frittata:
  1. Make ready 2 tbsp olive oil, divided
  2. Get 1 cup sliced baby portobello mushrooms
  3. Prepare 1 cup quartered cherry tomatoes
  4. Take 1 clove garlic, crushed
  5. Make ready 1 cup fresh spinach, torn
  6. Take 6 eggs
  7. Prepare 1/4 c. Milk, cream, or sour cream
  8. Get 1/2 tsp salt
  9. Prepare 1/2 tsp dried rosemary
  10. Prepare 1/2 tsp dried thyme
  11. Make ready 1/4 tsp pepper

Store leftovers in the refrigerator for up to a week, and reheat in the microwave. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. 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.

Instructions 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.

It's like a fancy omelette, except way easier. 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. For this one I had fresh spinach and tomatoes to use and in they went. My family made quick work of the frittata for.

So that’s going to wrap this up with this exceptional food tomato, spinach, and mushroom frittata recipe. Thank you very much for your time. 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 bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!