Easiest Way to Make Award-winning Tomato, spinach, and mushroom frittata

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, tomato, spinach, and mushroom frittata. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine 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 that are part of this dish are a nourishing combination of spinach, mushrooms and tomatoes. Spinach and tomatoes are a rich source of vitamin A, vitamin C, potassium and folate. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly.

To begin with this recipe, we must 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. Get 2 tbsp olive oil, divided
2. Make ready 1 cup sliced baby portobello mushrooms
3. Take 1 cup quartered cherry tomatoes
4. Get 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. Take 1/2 tsp salt
9. Prepare 1/2 tsp dried rosemary
10. Take 1/2 tsp dried thyme
11. Prepare 1/4 tsp pepper

Perfect for breakfast, lunch or brunch. You can use any mushrooms that you like. Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta. Think of frittata as an Italian cousin to the French omelet, with a few notable differences.

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.

Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta. Think of frittata as an Italian cousin to the French omelet, with a few notable differences. Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together. Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Try this one pan black bean, tomato, and spinach frittata on Meatless Monday.

So that’s going to wrap this up for this exceptional food tomato, spinach, and mushroom frittata recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!