Recipe: Yummy Tomato, spinach, and mushroom frittata

Tomato, spinach, and mushroom frittata. One idea is to make a frittata and in particular, a spinach, mushroom, feta and tomato frittata. It's that perfect brunch or lunch recipe that is fast, delicious and easy on the budget. A frittata is a quiche without the crust.

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. Spinach is known as the vegetable source of protein. You can cook Tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tomato, spinach, and mushroom frittata

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

Add garlic, onions and mushrooms cooking until onions are translucent. Pour over mixture in skillet, stirring to combine. Sprinkle with cheese and put in oven. Spinach and Mushroom Frittata Spinach and Mushroom Frittata.

Tomato, spinach, and mushroom frittata step by step

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..

Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Our family recently enjoyed an early autumn breakfast on our back patio, on a rainy Sunday morning, with baked Mushroom & Tomato Frittata fresh out of the oven. We sat together under the covered patio and definitely felt the brisk coolness of fall in the air, as we smelled the much-needed rain pouring down. In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Pour mushroom mixture into egg mixture.