Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

If you’re looking for a bright, flavorful dish that feels both cozy and elegant, I am beyond excited to share this Spinach and Mushroom Frittata with Roasted Tomatoes Recipe. It’s the kind of meal that wakes up your taste buds with earthy mushrooms, fresh spinach, and the sweet burst of roasted cherry tomatoes, all wrapped up in a fluffy, golden egg base. Whether you want to impress at brunch or whip up a quick, wholesome dinner, this frittata strikes the perfect balance between simple ingredients and unforgettable flavor. Trust me, once you try it, you’ll want to keep this recipe close to your heart.

Ingredients You’ll Need

This Spinach and Mushroom Frittata with Roasted Tomatoes Recipe uses a handful of straightforward ingredients that work harmoniously to deliver rich layers of taste and texture. Each component is key to creating that perfect balance of creaminess, freshness, and a touch of savory goodness.

• Eggs (10): The foundation of your frittata, providing a fluffy and protein-packed base.
• Olive oil (2 tbsp): Adds a silky richness and helps sauté the vegetables beautifully.
• Mushrooms (1/2 cup, sliced): Bring an earthy, meaty texture that complements the eggs wonderfully.
• Garlic (3 cloves, minced): Infuses the dish with aromatic depth and warmth.
• Spinach leaves (2 cups): Offering vibrant color and a fresh, subtle earthiness.
• Salt and pepper (to taste): Essential seasonings that elevate all flavors without overpowering.
• Fresh parmesan cheese (2 tbsp, grated): Lends a salty, nutty finish and creates a golden crust when broiled.
• Cherry tomatoes (1/2 cup): Roasted to bring out their natural sweetness and add a juicy contrast.

How to Make Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 350°F (175°C). This ensures it’s hot and ready to finish cooking your frittata perfectly right after you’ve prepared it on the stove. Trust me, timing here matters for that silky texture.

Step 2: Whisk the Eggs

Crack open those fresh eggs into a large bowl and whisk them well until the yolks and whites are completely blended. This step is key for a light and even frittata, so take a moment and enjoy the process.

Step 3: Sauté the Mushrooms

In a medium oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add your sliced mushrooms and cook for about 5 minutes, until they’re soft and have released their delicious earthy aroma. This gives your frittata a lovely depth.

Step 4: Add Garlic and Spinach

Next, toss in the minced garlic and spinach leaves. Sauté together for 1 to 2 minutes until the garlic releases its fragrance and the spinach softens slightly without fully wilting. This layering adds vibrant flavor and texture.

Step 5: Combine Vegetables and Eggs

Remove the skillet from the heat and transfer the mushroom and spinach mixture to your whisked eggs. Season with salt and pepper, then stir everything together gently but thoroughly. This mix is where the magic starts to come together.

Step 6: Pour and Top with Cheese

Return your combined egg and vegetable mixture back to the oven-safe skillet. Evenly sprinkle the grated parmesan cheese on top. The parmesan will melt and later crisp under the broiler for a mouthwatering finish.

Step 7: Bake the Frittata

Place the skillet on the middle rack of your preheated oven and bake for about 10 minutes. Look for set eggs that are no longer runny but still tender—this step ensures a creamy interior.

Step 8: Broil for a Golden Top

Move the skillet to the top rack and switch your oven to broil. Broil for an additional 2 minutes to brown the parmesan cheese on top lightly. This adds a deliciously crunchy texture that contrasts with the soft eggs.

Step 9: Let It Cool Slightly

Once out of the oven, allow your frittata to rest for a few minutes. This helps it firm up a bit for perfect slicing and makes it easier to serve.

Step 10: Roast the Cherry Tomatoes

While the frittata bakes, place cherry tomatoes on a sheet pan and drizzle with the remaining 1 tablespoon of olive oil. Roast in the 350°F oven for 5 to 7 minutes, until the tomatoes soften and start to split. These sweet bursts on top will truly make this Spinach and Mushroom Frittata with Roasted Tomatoes Recipe shine.

How to Serve Spinach and Mushroom Frittata with Roasted Tomatoes Recipe

Garnishes

A sprinkle of fresh herbs like parsley or basil elevates this dish beautifully, adding a fresh pop of green and a herbal note. The roasted cherry tomatoes on top introduce acidity and sweetness that balance the creamy eggs and earthy mushrooms perfectly.

Side Dishes

This frittata pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or some warm toasted bread to soak up every last bite. For a heartier meal, add a bowl of fresh fruit or a light soup alongside and you’ve got a complete, satisfying spread.

Creative Ways to Present

Try serving single slices atop toasted English muffins for a charming brunch presentation. Or arrange mini frittata bites in a muffin tin for a fun party appetizer. The vibrant roasted tomatoes also make a stunning garnish when placed strategically on the plate, enhancing visual appeal.

Make Ahead and Storage

Storing Leftovers

Any leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. It retains its flavor exceptionally well, making it a wonderful option for next-day breakfasts or quick dinners.

Freezing

This Spinach and Mushroom Frittata with Roasted Tomatoes Recipe freezes nicely when cut into portions. Wrap slices tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat slices gently in a skillet over low heat or in the oven at 300°F until warmed through to maintain texture. Avoid microwaving if possible, as it can make the eggs rubbery. Adding back a few fresh roasted tomatoes freshens it up too!

FAQs

Can I use other vegetables in this frittata?

Absolutely! Feel free to add bell peppers, zucchini, or asparagus to suit your taste or what you have on hand. Just sauté them along with the mushrooms for the best flavor integration.

Is this recipe suitable for a gluten-free diet?

Yes, this Spinach and Mushroom Frittata with Roasted Tomatoes Recipe is naturally gluten-free, making it an excellent choice for anyone avoiding gluten.

Can I make this frittata dairy-free?

You sure can. Simply omit the parmesan cheese or substitute it with a dairy-free alternative or nutritional yeast for a cheesy flavor without dairy.

What type of skillet should I use?

An oven-safe skillet such as cast iron or stainless steel works best. Non-stick oven-safe pans are fine too, but avoid pans that aren’t designed to go into the oven.

How do I know when the frittata is fully cooked?

Once the eggs are set and no longer jiggly in the center, and the top has a lovely golden color after broiling, your frittata is done. A toothpick inserted in the center should come out clean.

Final Thoughts

You’re going to love how effortlessly this Spinach and Mushroom Frittata with Roasted Tomatoes Recipe pulls together wholesome, fresh ingredients into a dish that feels both comforting and special. It’s perfect for weekdays, weekends, or whenever you want a little something delicious that also nourishes. Give it a try—you might just find a new favorite that makes your kitchen smell amazing every time you cook.

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