Category: Breakfast -

Mushroom and Spinach Frittata     

Ingredients:
2 tablespoons extra virgin olive oil
1 10 ounce bag presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 6-ounce bag baby spinach, rinsed
8 eggs
Shredded Parmesan or Cheddar
2 tablespoons low-fat milk
Other options: sliced ham, broccoli, asparagus

Preparation:
Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray.

Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.

Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.

Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Date added: 2017-02-15
Number of visits: 2486