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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, tomato, spinach, and mushroom frittata. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tomato, spinach, and mushroom frittata is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Tomato, spinach, and mushroom frittata is something that I’ve 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 prepare a few ingredients. You can have tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you cook it.

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

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

Instructions 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. Add olive oil, onions, mushrooms, and Italian seasoning to cast iron pan. Cook over medium heat 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 reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!