Spinach Mushroom Frittata Recipe
The history of the frittata dates back centuries in Italian cuisine. Originally a simple peasant dish made with eggs and whatever ingredients were on hand, the frittata has evolved to become a versatile and beloved dish enjoyed around the world. While the exact origins of the spinach mushroom frittata are unclear, variations of this dish can be found in many cultures, each with its unique twist.
Equipment
- A skillet or frying pan
- A mixing bowl
- A whisk or fork for beating the eggs
- A spatula for flipping the frittata
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your skillet over medium heat and add a drizzle of olive oil.
- Add the diced onion to the skillet and cook until softened about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are golden brown and softened, about 5-6 minutes.
- In a mixing bowl, beat the eggs until well combined. Season with salt and pepper to taste.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour the beaten eggs over the spinach and mushroom mixture in the skillet, ensuring that the ingredients are evenly distributed.
- Sprinkle the shredded cheese evenly over the top of the frittata.
- Cover the skillet and cook the frittata over medium-low heat until the eggs are set and the cheese is melted about 8-10 minutes.
- Once the frittata is cooked through, remove it from the heat and let it cool slightly before slicing and serving.