Description
This Spinach and Mushroom Frittata with Roasted Tomatoes is a quick and nutritious breakfast or brunch option. Featuring sautéed mushrooms, fresh spinach, and melted parmesan cheese, baked to fluffy perfection and topped with sweet, roasted cherry tomatoes. The combination of flavors and textures makes it a delightful and satisfying meal that can be prepared in under 30 minutes.
Ingredients
Scale
Egg Mixture
- 10 eggs
- Salt and pepper, to taste
- 2 tbsp fresh parmesan cheese, grated
Vegetable Sauté
- 1 tbsp olive oil
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups spinach leaves
Roasted Tomatoes (Optional)
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) so it’s ready for baking the frittata after stove-top preparation.
- Prepare the Eggs: In a large bowl, crack the eggs and whisk them thoroughly until well combined; set aside for later.
- Sauté Mushrooms: Heat 1 tbsp olive oil in a medium oven-safe skillet (cast iron preferred) over medium heat. Add sliced mushrooms and cook for about 5 minutes until soft.
- Add Garlic and Spinach: Stir in minced garlic and spinach leaves, sauté for another 1-2 minutes until garlic is fragrant and spinach is softened but not fully wilted.
- Combine with Eggs: Remove the skillet from heat. Transfer mushroom and spinach mixture into the bowl with whisked eggs. Season with salt and pepper, then mix well.
- Assemble Frittata: Pour the egg and vegetable mixture back into the oven-safe skillet. Evenly sprinkle grated parmesan over the top.
- Bake the Frittata: Place the skillet on the center rack of the preheated oven and bake for about 10 minutes, or until the eggs are set and not runny.
- Broil to Finish: Move the skillet to the top oven rack and broil for 2 minutes to lightly brown the cheese topping.
- Cool and Serve: Remove the skillet from the oven. Let the frittata cool slightly before slicing and serving.
- Prepare Roasted Cherry Tomatoes (Optional): On a sheet pan, toss cherry tomatoes with 1 tbsp olive oil. Roast in the oven at 350°F (175°C) for 5-7 minutes until tomatoes split and soften. Arrange on top of the frittata when serving for added flavor and color.
Notes
- The frittata is best baked in an oven-safe skillet, such as cast iron, to allow seamless stovetop to oven cooking.
- Roasted cherry tomatoes add a sweet and tangy contrast but are optional.
- Ensure the spinach is not fully wilted during sauté to retain a fresh texture in the frittata.
- Use fresh parmesan cheese for optimal flavor and melting consistency.
- Broiling at the end gives the cheese a lovely golden crust.
- Serve warm for the best texture and taste.
