Spinach and Mushroom Breakfast Frittata - Vegetarian
The Spinach and Mushroom Breakfast Frittata is a delightful way to celebrate the fresh flavors of the garden. This dish combines the earthy richness of mushrooms with the vibrant goodness of spinach, all encased in fluffy, golden-baked eggs. The addition of Parmesan cheese brings a subtle, savory depth that perfectly complements the vegetables.
Ingrédients
- 2 cups spinach
- 1 cup mushrooms, sliced
- 6 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the chopped onion and garlic, and sauté for about 2-3 minutes, until softened.
- Add the sliced mushrooms to the skillet, and cook until they release their moisture and become tender, about 5 minutes.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper, and thyme.
- Pour the egg mixture over the vegetables in the skillet.
- Cook on the stovetop for 2-3 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
- Let the frittata cool for a few minutes before slicing and serving.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 6gProtéines: 18gFat: 18gSucre: 3g
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