Tomato, spinach, and mushroom frittata
Tomato, spinach, and mushroom frittata

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tomato, spinach, and mushroom frittata. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Tomato, spinach, and mushroom frittata is something that I’ve loved my entire life. They’re nice and they look fantastic.

This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. This dish is perfect for busy folks.

To begin with this recipe, we have to first prepare a few ingredients. You can have tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tomato, spinach, and mushroom frittata:
  1. Prepare 2 tbsp olive oil, divided
  2. Take 1 cup sliced baby portobello mushrooms
  3. Prepare 1 cup quartered cherry tomatoes
  4. Prepare 1 clove garlic, crushed
  5. Get 1 cup fresh spinach, torn
  6. Prepare 6 eggs
  7. Take 1/4 c. Milk, cream, or sour cream
  8. Make ready 1/2 tsp salt
  9. Take 1/2 tsp dried rosemary
  10. Make ready 1/2 tsp dried thyme
  11. Prepare 1/4 tsp pepper

This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe that's chock full of vegetables. By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings. This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Store leftovers in the refrigerator for up to a week, and reheat in the microwave.

Steps to make Tomato, spinach, and mushroom frittata:
  1. Preheat oven to 400°.
  2. Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
  3. Add spinach and stir and cook until wilted, about 2 minutes.
  4. Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
  5. Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp… it imparts great flavor and allows you to remove the cooked frittata from the pan.
  6. Pour egg mixture evenly over vegetables.
  7. Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some.

So that is going to wrap this up with this exceptional food tomato, spinach, and mushroom frittata recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!