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Spinach and mushroom frittata
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| Spinach, mushroom and cheddar frittata |
Frittata is an egg based dish, similar to an omelet, but enriched with meats, vegetables and cheeses.
In Bulgaria and some other European countries, frittata is seen as an equivalent to an omelet. Eggs are beaten and combined with the other ingredients and then cooked on slow heat.
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| Spinach, mushroom and cheddar frittata |
Spinach, mushroom and cheddar frittata
Healthy spinach, mushroom and cheddar frittata
Ingredients
- 2 cups baby spinach
- 2 cups sliced mushrooms, (I’m using baby Bella)
- 3 eggs
- 2 streaks green onion
- 1 tbsp butter
- 1 cup shredded cheddar cheese
- salt and black pepper to taste
Instructions
- Heat oven to 350 F (175C). If you are cooking it on the stove, set a saucepan over medium to low heat. Spread butter over the pan, so the frittata doesn’t stick.
- Beat eggs in a bowl and season with salt and pepper.
- Heat a pan over medium heat and add butter and mushrooms. Cook until water disappears. Add spinach and cook until it has wilted down. Season with some salt to taste.
- Remove from heat and mix with the eggs. Add green onion.
- Pour into an greased oven safe dish / pan and and add cheese and bake for 15-20 minutes in the oven. If you are cooking on the stove, make sure you cover the pan with a lid, which will help the frittata to cook evenly. Do not over cook.
- Serve with sliced tomatoes or salsa.
Nutrition
Calories: 445kcal, Carbohydrates: 15g, Protein: 27g, Fat: 31g, Saturated Fat: 17g, Cholesterol: 320mg, Sodium: 528mg, Potassium: 779mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3915IU, Vitamin C: 18.6mg, Calcium: 499mg, Iron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
This is perfect for breakfast!