SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
INSTANT POT® SPINACH AND MUSHROOM FRITTATA
This meatless, keto-friendly pressure cooker frittata is both hearty and fluffy. It is easy to make yet impressive enough to serve for brunch guests.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
- Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
- Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
- Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 4.3 g, Cholesterol 216.1 mg, Fat 15.7 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 237.8 mg, Sugar 1.4 g
MUSHROOM AND SPINACH FRITTATA
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
- Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
- Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
VEGGIE FRITTATA WITH SPINACH AND MUSHROOMS
Make and share this Veggie Frittata With Spinach and Mushrooms recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat to 350 degrees.
- Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
- Whisk eggs together with cheeses and remaining ingredients.
- Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
- Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.
Nutrition Facts : Calories 277.8, Fat 21.9, SaturatedFat 10.5, Cholesterol 255.1, Sodium 473.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 16.7
More about "veggie frittata with spinach and mushrooms recipes"
SPINACH AND MUSHROOM FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 40 minsServings 4
EASY SPINACH MUSHROOM FRITTATA - ERREN'S KITCHEN
From errenskitchen.com
5/5 (11)Total Time 40 minsCategory Lunch, MainCalories 160 per serving
SPINACH, MUSHROOM, FETA AND TOMATO FRITTATA - SAVORY …
From savoryandsavvy.com
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
SWISS, MUSHROOM AND SPINACH FRITTATA RECIPE - SAVORY …
From savorysimple.net
MUSHROOM AND SPINACH FRITTATA | RICARDO - RICARDO …
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
KETO FRITTATA - SWEET AS HONEY
From sweetashoney.co
SPINACH & FETA FRITTATA RECIPE - EATINGWELL
From eatingwell.com
SHEET PAN MUSHROOM SPINACH FRITTATA - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SPINACH AND MUSHROOM EGG WHITE FRITTATA - FOODIECRUSH.COM
From foodiecrush.com
SPINACH MUSHROOM FRITTATA — LOW CARB QUICK
From lowcarbquick.com
SPINACH MUSHROOM FRITTATA - THE MINDFUL HAPA
From themindfulhapa.com
SPINACH AND MUSHROOM FRITTATA WITH FETA » DJALALI COOKS
From djalalicooks.com
SPINACH-MUSHROOM FRITTATA WITH AVOCADO SALAD - EATINGWELL
From eatingwell.com
MUSHROOM AND SPINACH FRITTATA - THE KITCHEN MAGPIE - LOW CARB
From thekitchenmagpielowcarb.com
FRITTATA WITH MUSHROOMS AND SPINACH - PAULA DEEN
From pauladeen.com
MUSHROOM FRITTATA IN 2023 | SPINACH QUICHE RECIPES, QUICHE …
From pinterest.com
VEGETARIAN FRITTATA RECIPE WITH MUSHROOMS AND GOAT CHEESE
From gratefulgrazer.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #omelets-and-frittatas #breakfast #eggs-dairy #vegetables #european #heirloom-historical #holiday-event #cheese #eggs #dietary #low-carb #low-in-something #brunch
You'll also love