Description
A delicious and nutritious Spinach and Mushroom Frittata paired with sweet roasted cherry tomatoes. This easy-to-make frittata is perfect for breakfast, brunch, or a light dinner, combining sautéed mushrooms, fresh spinach, and parmesan cheese baked to fluffy perfection. The roasted cherry tomatoes add a burst of sweetness and vibrant color to the dish.
Ingredients
Scale
Egg Mixture
- 10 eggs
- Salt and pepper, to taste
- 2 tbsp fresh parmesan cheese, grated
Vegetables
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups spinach leaves
For Cooking and Roasting
- 1 tbsp olive oil (for sautéing mushrooms and spinach)
- 1 tbsp olive oil (for roasting cherry tomatoes)
- 1/2 cup cherry tomatoes
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the frittata after the stovetop cooking steps.
- Whisk Eggs. Crack 10 eggs into a large bowl and whisk thoroughly until well combined. Set aside.
- Sauté Mushrooms. Heat 1 tablespoon of olive oil in a medium oven-safe skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until soft.
- Add Garlic and Spinach. Add the minced garlic and spinach leaves to the skillet. Sauté for 1-2 minutes until the garlic is fragrant and spinach begins to soften without fully wilting.
- Combine with Eggs. Remove skillet from heat. Transfer the mushroom and spinach mixture to the bowl with whisked eggs. Season with salt and pepper to taste and mix thoroughly to combine.
- Pour Mixture & Add Cheese. Pour the combined egg and vegetable mixture back into the oven-safe skillet. Evenly sprinkle 2 tablespoons of grated parmesan cheese over the top.
- Bake Frittata. Place the skillet on the center rack of the preheated oven and bake for about 10 minutes until the eggs are set and no longer runny.
- Broil Cheese. Move the skillet to the top oven rack and broil for an additional 2 minutes to lightly brown the parmesan cheese.
- Cool & Slice. Remove the skillet from the oven and allow the frittata to cool slightly before slicing and serving.
- Roast Cherry Tomatoes. On a sheet pan, place the cherry tomatoes, drizzle with 1 tablespoon olive oil, and roast in the 350°F oven for 5-7 minutes until tomatoes split and soften. Remove and arrange on top of the frittata as a garnish if desired.
Notes
- Use an oven-safe skillet such as cast iron for easy transfer from stovetop to oven.
- Make sure not to fully wilt the spinach when sautéing to retain its vibrant color and texture.
- Broiling the cheese adds a lovely golden topping but watch carefully to prevent burning.
- The roasted cherry tomatoes enhance the frittata with a fresh, sweet acidity.
- This dish can be served warm or at room temperature, making it ideal for brunch gatherings.
