Spinach and Mushroom Frittata Recipe
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese.
For a quick and easy breakfast for one, this spinach and mushroom frittata cooked in the air fryer is the perfect choice.
This meatless, keto-friendly Instant Pot® frittata with mushrooms and spinach is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Spinach, ham, and mushrooms flavor this colorful and hearty egg bake that you start on the stovetop and finish up in the oven.
A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Delicious!
Made with leftover chicken, mozzarella cheese, spinach, and extra egg whites, this easy mushroom frittata is perfect for a lower calorie dinner any night of the week.
Perfect for a lazy Sunday dinner. Easy to make and you could easily have this as a make ahead meal that is good enough to serve up for unexepected guests. My only change was to add 2 tsp of garlic powder to the mixture before baking. It took me 45 minutes to get my frittata to set. The texture was lovely - not too greasy but full falvoured. I didn't need to saute the mushrooms beforehand to get a great tasting dish.
Great recipe! I did make some changes to create a low fat version. I used 8 eggs (2 eggs and 6 egg whites)a bit of skim milk and 1/3 cup light mozzarella cheese instead of ricotta, omitted the Parmesan cheese & scallions and used 1/4 tsp of rosemary and thyme. I also sauteed the mushrooms in olive oil and garlic before adding them to the egg/milk mixture.