Try out our Mushroom and Spinach Frittata recipe today! This dish features a combination of roasted red peppers, marinated mushrooms, and fontina cheese.
Prep Time 10 Min | Cook Time 20 Min | Serves 2-4
Ingredients
- 8 eggs
- 1 tbsp extra virgin olive oil
- 1 cup marinated portobello mushrooms
- 1 cup roasted red peppers
- 1 cup fresh spinach
- 5 oz fontina cheese
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 4 oz basil leaves, for garnish
Directions
- Preheat your oven to 375°F. Whisk the eggs in a large mixing bowl and set aside. Heat the extra virgin olive oil in a large skillet over medium heat. Add the mushrooms and spinach leaves and sauté until wilted, about 2-3 minutes. Remove the skillet from the heat and let it cool slightly.
- Gently fold the vegetable mixture into the scrambled eggs and add salt and pepper. Pour the mixture into a nonstick, oven-safe skillet and place over medium heat. Cook the frittata without stirring until the edges begin to set and bubbles form in the center.
- Add in the fontina cheese and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is fully set and a toothpick inserted into the center comes out clean. Let it cool slightly before transferring to a serving dish. Garnish with basil leaves and serve warm.
- Enjoy!