Spinach and Portobello Frittata

"From the wonderful bell'alimento food blog. She suggests you cook in a well seasoned cast iron pan, about 8 inches in diameter."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Yields:
1 frittata
Serves:
2-4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat. Stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
  • Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.
  • Buon Appetito!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes