Step-by-Step Guide to Make Perfect Tomato, spinach, and mushroom frittata

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tomato, spinach, and mushroom frittata. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tomato, spinach, and mushroom frittata is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Tomato, spinach, and mushroom frittata is something that I have loved my entire life.

The frittata can be changed each time with different ingredients to keep it interesting. It reheats well, and you can pair it with a side of avocado, sliced tomatoes or anything else you prefer for breakfast. One idea is to make a frittata and in particular, a spinach, mushroom, feta and tomato frittata. It's that perfect brunch or lunch recipe that is fast, delicious and easy on the budget.

To get started with this particular recipe, we must first prepare a few components. You can cook tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tomato, spinach, and mushroom frittata:

1. Get 2 tbsp olive oil, divided
2. Prepare 1 cup sliced baby portobello mushrooms
3. Get 1 cup quartered cherry tomatoes
4. Get 1 clove garlic, crushed
5. Take 1 cup fresh spinach, torn
6. Take 6 eggs
7. Take 1/4 c. Milk, cream, or sour cream
8. Take 1/2 tsp salt
9. Get 1/2 tsp dried rosemary
10. Take 1/2 tsp dried thyme
11. Take 1/4 tsp pepper

Chop, slice and dice the spinach, mushrooms, onion and pepper. To a medium cast-iron skillet, heat the olive oil over medium-high heat. In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Pour mushroom mixture into egg mixture.

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.

In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Pour mushroom mixture into egg mixture. Fold in the cheese and tomatoes and set aside. Melt butter in an oven proof skillet. Add garlic, onions and mushrooms cooking until onions are translucent.

So that is going to wrap it up with this special food tomato, spinach, and mushroom frittata recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!