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Slice of Spinach Mushroom Frittata
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5 from 1 vote

Spinach Mushroom Frittata

This Spinach Mushroom Frittata is creamy, savory and super easy to make. It makes Sunday morning breakfasts extra special.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Easy frittata
Servings: 6 servings
Calories: 102kcal
Author: Pam - Two Cups of Health

Ingredients

  • 2 Tsp Butter
  • 8 Mushrooms Sliced
  • 1/2 Cup Peppers
  • 6 Eggs
  • 1 Tsp Water
  • 1/4 Tsp Sea Salt
  • 1 Cup Baby spinach leaves
  • 1/4 Cup Ricotta Salata Cheese Diced
  • 2 Tsp Shallots Dried

Instructions

  • Preheat oven to 350 degrees F
  • In an ovenproof frying pan over medium high heat add butter.  When butter has melted and coated the pan, add mushrooms and peppers and allow to cook, undisturbed, to caramelize the vegetables. Then give a quick stir and cook 1 minute longer.
  • In a medium bowl, whisk eggs with water and salt and immediately pour egg mixture over the cooked vegetables.  Evenly add the spinach leaves on top, then sprinkle with the cheese and dried shallots.
  • Add pan to preheated oven and bake for 30 minutes or until toothpick inserted in middle of frittata comes out clean.  
  • Remove from oven, cover with foil, and allow to set 10 minutes.  Slice and serve.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 185mg | Potassium: 205mg | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1.1mg