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

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, tomato, spinach, and mushroom frittata. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tomato, spinach, and mushroom frittata is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Tomato, spinach, and mushroom frittata is something that I’ve 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 must first prepare a few ingredients. You can have tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tomato, spinach, and mushroom frittata:
  1. Prepare 2 tbsp olive oil, divided
  2. Get 1 cup sliced baby portobello mushrooms
  3. Prepare 1 cup quartered cherry tomatoes
  4. Get 1 clove garlic, crushed
  5. Make ready 1 cup fresh spinach, torn
  6. Get 6 eggs
  7. Make ready 1/4 c. Milk, cream, or sour cream
  8. Make ready 1/2 tsp salt
  9. Get 1/2 tsp dried rosemary
  10. Take 1/2 tsp dried thyme
  11. Get 1/4 tsp pepper

I'm not sure why because frittatas are the best thing since sliced bread. It's like a fancy omelette, except way easier. For this one I had fresh spinach and tomatoes to use and in they went. My family made quick work of the frittata for.

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.

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. Pour mushroom mixture into egg mixture. Stir well and pour into baking dish.

So that’s going to wrap this up for this special food tomato, spinach, and mushroom frittata recipe. Thank you very much for your time. I’m 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!