Mushroom & Spinach Frittata

mushroom and spinach frittata ready to serve

Mushroom & Spinach Frittata

A great way to use up plenty of leftover ingredients

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: British, Spanish

Keyword: cheese, eggs, mushroom, mushroom and spinach fritatta, onion, spinach

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: portions

Calories: 294kcal

Author: Martin (Dad What Cooks)

Cost: £3

Equipment

1 Oven dish

Ingredients

250 g Mushrooms sliced
100 g Cheese grated
6 Eggs
2 handfuls Spinach Approx 2 cups
30 g Butter
75 ml Milk
1 large Onion diced
1 teaspoon Salt and Pepper

Instructions

Preheat the oven to 180℃ and place the casserole dish in the oven to preheat
Mix together the eggs, milk and then add the cheese. Season with salt and pepper
In a frying pan, melt the butter and then add in the mushrooms and onion. Brown it off for a few minutes until the onion starts to go clear.
Add in the spinach and let it wilt for a minute or so then remove from the heat.
Add the mushroom and onion mix into your casserole/baking dish and then pour in the egg mix. Stir it all together. Cook in the oven for 30 to 40 minutes and then serve.

Notes

You can't go wrong with the amounts of ingredients in this mushroom and spinach frittata dish. The amounts of each are very forgiving so you can work with what you have.

You can just make a spinach frittata if you wish, no mushroom needed. Or vice versa.

Nutrition