mushroom and spinach frittata


If I could say two things after making this recipe it would be: 1) Frittata’s should be baked and 2) use a smaller pan so that it doesn’t come out ridiculously thin and unappetizing.

Oh… and if you tell your kids they’re eating magic mushroom and lettuce eggs, they’ll eat it up.

Mushroom and spinach frittata
2 tsp olive oil
1 cup red onions, chopped
1 tsp garlic, minced
1 lb wild mushrooms (I used cremini)
1/4 cup fresh basil, minced
2 cups baby spinach
8 eggs
1/4 tsp salt
1/4 tsp pepper
1/2 cup Parmesan, freshly grated

Heat oil in non-stick pan. Add onions and garlic. Cook and stir until tender. Add mushrooms and cook until mushrooms are tender (6 minutes or so) Add basil and mix well. Add spinach leaves and cook until they are wilted.

Whisk eggs, salt and pepper together. Pour over mixture in pan and sprinkle generously with parmesan cheese. Reduce the heat to low, cover and cook until eggs are set.

Slice and serve hot!

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