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Mushroom and Spinach Frittata

Name: Mushroom and Spinach Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 6 eggs; 1/4 cup (60 ml) milk; 1 cup (250 ml) grated cheddar cheese; 1 onion, thinly sliced; 4 oz (115 g) white button mushrooms, sliced; 3 tablespoons (45 ml) butter; 2 cups (500 ml) baby spinach; Salt and pepper

5 stars (62) Rate this recipe

Preparation: 15 MIN
Cooking: 30 MIN
Servings: 4

Ingredients
Preparation

Ingredients

6 eggs
1/4 cup (60 ml) milk
1 cup (250 ml) grated cheddar cheese
1 onion, thinly sliced
4 oz (115 g) white button mushrooms, sliced
3 tablespoons (45 ml) butter
2 cups (500 ml) baby spinach
Salt and pepper

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Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside.
In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.
In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.
Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.

Note

This recipe is from My Lil’ Ricardo

Comments

Lily P.

4 stars January 5th, 2020

Very good! Used feta cheese and it was very tasty. Next time, will add a little herbes de province or thyme.
Jane F.

5 stars December 23rd, 2019

Excellent recipe - simple assembly with delicious results.
elaine S.

5 stars October 28th, 2019

This is probably the single most, best frittata/crustless quiche that I have ever made. It's just delicious as is.
Sue F.

5 stars October 14th, 2019

I substituted gruyere for the cheddar and the result was fantastic. The instructions and timing were perfect! Served with chunky roasted potatoes and a field greens with a lemony white balsamic vinaigrette.
Caryn M.

5 stars March 13th, 2019

Awesome recipe, I added a few orange peppers for color and flavor.
Karen G.

5 stars November 10th, 2018

Made exactly as recipe said & it was terrific! Even my husband said it had a lot of flavor ! Best frittata recipe I've made! Serve it with a salad or sliced tomatoes- yummy!
Ada K.

5 stars April 5th, 2016

This frittata reheats really well and maintains it's texture and flavour. Easy and delicious.
Josh C.

5 stars March 6th, 2016

Excellent recipe! This was delicious and I don't even like mushrooms. I would definitely recommend and would make again.
Krista O.

4 stars July 23rd, 2014

Delicious! I skipped the onions and used cremini mushrooms. My vegetarian guests loved it! Actually, everyone did.