Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tomato, spinach, and mushroom frittata. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. 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. This dish is perfect for busy folks.
To get started with this particular recipe, we have to 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:
- Prepare 2 tbsp olive oil, divided
- Make ready 1 cup sliced baby portobello mushrooms
- Get 1 cup quartered cherry tomatoes
- Get 1 clove garlic, crushed
- Prepare 1 cup fresh spinach, torn
- Take 6 eggs
- Prepare 1/4 c. Milk, cream, or sour cream
- Get 1/2 tsp salt
- Get 1/2 tsp dried rosemary
- Get 1/2 tsp dried thyme
- Prepare 1/4 tsp pepper
Sprinkle cheese over eggs; top with panko. This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. For this one I had fresh spinach and tomatoes to use and in they went.
Instructions to make Tomato, spinach, and mushroom frittata:
- Preheat oven to 400°.
- 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.
- Add spinach and stir and cook until wilted, about 2 minutes.
- Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
- 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.
- Pour egg mixture evenly over vegetables.
- Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.
My family made quick work of the frittata for. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. 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. Another low carb breakfast is my Tex Mex steak and eggs skillet.
So that is going to wrap it up for this exceptional food tomato, spinach, and mushroom frittata recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
