Breakfast- Spinach Mushroom Frittata

Posted by on Feb 19, 2012 in Recipes | 6 comments

Spinach Mushroom Frittata
Spinach Mushroom Frittata

1 T olive oil
1 clove garlic minced
3 oz fresh spinach
4-6 oz fresh mushrooms, sliced
1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
¼ tsp salt
¼ tsp pepper
12 large eggs beaten
1/2 –3/4 cup feta cheese crumbled

This will serve 4 to 6 people depending on what else you are serving with it.  You can increase it to 16 eggs for 6 to 8 people and leave the other ingredient the same quantities.  The original recipe called for herb and garlic feta cheese, I’ve used plain and it seemed all right.

Saute garlic in olive oil, 30 seconds; add spinach for 1-2 minutes till wilted.  Add mushrooms for another 2 minutes then add tomatoes and stir.  Beat the eggs and salt and pepper together and add to frying pan.  Semi-cook pulling away from sides and bottoms of pan occasionally.  When ¾ set, place in a 350 oven for 10-20 minutes till puffy!

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6 Comments

  1. Oh, that sounds yummy! Bet your guests love it.

  2. Yep, although one of my frequent guests just tweeted he didn’t like mushrooms. I said it wasn’t in the orginal recipe, I just put them in cause I knew it would annoy HIM!

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