Easiest Way to Make Tomato, spinach, and mushroom frittata in 15 Minutes for Beginners

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tomato, spinach, and mushroom frittata. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tomato, spinach, and mushroom frittata is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Prepare 2 tbsp olive oil, divided
2. Make ready 1 cup sliced baby portobello mushrooms
3. Get 1 cup quartered cherry tomatoes
4. Prepare 1 clove garlic, crushed
5. Get 1 cup fresh spinach, torn
6. Get 6 eggs
7. Make ready 1/4 c. Milk, cream, or sour cream
8. Prepare 1/2 tsp salt
9. Prepare 1/2 tsp dried rosemary
10. Get 1/2 tsp dried thyme
11. Get 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.

Instructions 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’s going to wrap it up for this special food tomato, spinach, and mushroom frittata recipe. Thank you very much for reading. I am sure that you will make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!