If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.
Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.
I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.
Spinach Mushroom Frittata
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients(Makes 4 servings):
- 12 eggs
- 1 cup mushrooms, washed
- 2 Tablespoons oil
- 1/3 cup milk
- 2 cups spinach
- 2/3 cup shredded cheese(I recommend gouda if you can find it)
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- Preheat your oven to 350 degrees.
- Crack all of the eggs into a large bowl and make sure there’s no shells in it.
- Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
- Beat the milk, salt, and onion powder into the eggs.
- Grease a 9-inch baking pan well on the bottom and sides.
- Pour the egg batter into the pan.
- Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
- Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
- Bake for 50 minutes or until the center has set.
- Remove from the oven and let cool before cutting.