July 22, 2019
May 18, 2019

SPINACH MUSHROOM FRITTATA RECIPE

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Spinach mushroom frittata recipe, a quick and smooth breakfast recipe with eggs, mushrooms, spinach, and a few cheese due to the fact properly, cheese makes the entirety higher. A frittata is essentially a baked omelette, or at the least that’s how i really like to describe it, and is a welcome variant to egg-based breakfasts in case you and your family love them.

TH loves frittata, in particular if it incorporates his preferred elements like mushrooms and spinach. The basic elements in a frittata extra or much less stay the identical however the percentage can be varied in keeping with paste. I saved mine quite light (no cream as a few recipes name for) but introduced a beneficent quantity of parmesan due to the fact we find it irresistible.

I must mention these other egg recipes on the site which you could try for breakfast too. I make some of them, like the omelettes, over and over again and they remain firm favorites.

INGREDIENTS:

  • 6 eggs
  • ¼ cup milk
  • 2 cups sliced button mushrooms
  • 3 cups packed chopped spinach (or use baby spinach washed and whole)
  • 2 tbsp butter or olive oil
  • ½ cup grated fresh parmesan cheese
  • 1 tsp freshly cracked black pepper (adjust to taste)
  • Salt to taste

INSTRUCTIONS:

  1. Pre-heat oven to 350F / 180C
  2. Grease a metal or glass baking pan (8″ or 9″ should work) generously with butter or olive oil
  3. Add the remaining butter in a heated pan
  4. Add chopped mushrooms, salt, some pepper, and cook on medium-high heat for 3 minutes or until the mushrooms begin to soften
  5. Now add the spinach and cook for another minute, just until it begins to wilt
  6. In a bowl, whisk the eggs along with the milk, cheese, and some salt and pepper
  7. Mix the mushroom-spinach mixture with the egg mixture
  8. Pour into the greased baking tray
  9. Bake in the pre-heated oven for about 20 minutes or until the edges brown and the centre of the frittata has also cooked through
  10. Let it cool slightly and cut into squares or wedges
  11. Serve warm with ketchup or tomato sauce
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