Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tomato, spinach, and mushroom frittata. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Tomato, spinach, and mushroom frittata is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Tomato, spinach, and mushroom frittata is something that I have loved my entire life. They’re fine and they look fantastic.
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 particular recipe, we must 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:
- Get 2 tbsp olive oil, divided
- Get 1 cup sliced baby portobello mushrooms
- Prepare 1 cup quartered cherry tomatoes
- Prepare 1 clove garlic, crushed
- Make ready 1 cup fresh spinach, torn
- Prepare 6 eggs
- Take 1/4 c. Milk, cream, or sour cream
- Make ready 1/2 tsp salt
- Prepare 1/2 tsp dried rosemary
- Make ready 1/2 tsp dried thyme
- 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. This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Store leftovers in the refrigerator for up to a week, and reheat in the microwave.
Instructions to make Tomato, spinach, and mushroom frittata:
- Preheat oven to 400°.
- 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.
- Add spinach and stir and cook until wilted, about 2 minutes.
- Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
- 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.
- Pour egg mixture evenly over vegetables.
- Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some.
So that is going to wrap this up with this special food tomato, spinach, and mushroom frittata recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
