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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tomato, spinach, and mushroom frittata. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Tomato, spinach, and mushroom frittata is something that 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 begin with this particular recipe, we must first prepare a few components. You can have 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. Prepare 2 tbsp olive oil, divided
  2. Make ready 1 cup sliced baby portobello mushrooms
  3. Prepare 1 cup quartered cherry tomatoes
  4. Make ready 1 clove garlic, crushed
  5. Get 1 cup fresh spinach, torn
  6. Get 6 eggs
  7. Prepare 1/4 c. Milk, cream, or sour cream
  8. Take 1/2 tsp salt
  9. Take 1/2 tsp dried rosemary
  10. Get 1/2 tsp dried thyme
  11. Take 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.

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.

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 it up for this exceptional food tomato, spinach, and mushroom frittata recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!