Tomato, spinach, and mushroom frittata
Tomato, spinach, and mushroom frittata

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tomato, spinach, and mushroom frittata. It is one of my favorites. This time, 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 meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Tomato, spinach, and mushroom frittata is something that I have loved my entire life.

This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. This dish is perfect for busy folks.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 2 tbsp olive oil, divided
  2. Get 1 cup sliced baby portobello mushrooms
  3. Make ready 1 cup quartered cherry tomatoes
  4. Make ready 1 clove garlic, crushed
  5. Get 1 cup fresh spinach, torn
  6. Take 6 eggs
  7. Get 1/4 c. Milk, cream, or sour cream
  8. Prepare 1/2 tsp salt
  9. Take 1/2 tsp dried rosemary
  10. Make ready 1/2 tsp dried thyme
  11. Make ready 1/4 tsp pepper

This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe that's chock full of vegetables. By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings. Another low carb breakfast is my Tex Mex steak and eggs skillet. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly.

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.

Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can I can't remember the last time I made a frittata. I'm not sure why because frittatas are the best thing since sliced bread. It's like a fancy omelette, except way easier. Swap out the tomato for some peppers or add in some mushrooms or low fat cheese if preferred. This can also be a good chopped up as finger food for toddlers.

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