Veggie Frittata With Spinach and Mushrooms
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces fresh mushrooms, sliced
- 5 ounces fresh baby spinach leaves
- 8 large eggs
- 8 ounces sharp cheddar cheese
- 1⁄3 cup freshly grated parmesan cheese
- 1⁄4 cup whipping cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Preheat to 350 degrees.
- Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
- Whisk eggs together with cheeses and remaining ingredients.
- Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
- Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri