Recipe of Tomato, spinach, and mushroom frittata in 12 Minutes for Beginners

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, tomato, spinach, and mushroom frittata. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. The frittata can be changed each time with different ingredients to keep it interesting.

Tomato, spinach, and mushroom frittata is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Tomato, spinach, and mushroom frittata is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tomato, spinach, and mushroom frittata:

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

For this one I had fresh spinach and tomatoes to use and in they went. My family made quick work of the frittata for. 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.

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.

Try this one pan black bean, tomato, and spinach frittata on Meatless Monday. Not only is this black bean, tomato, and spinach frittata filled with flavor, it also has a lovely texture! Sour cream adds such a nice creaminess to a frittata, so it's always fun to use in recipes where it will complement the. Pour mushroom mixture into egg mixture. Stir well and pour into baking dish.

So that is going to wrap this up with this exceptional food tomato, spinach, and mushroom frittata recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!