Recipe: Yummy Tomato, spinach, and mushroom frittata

Tomato, spinach, and mushroom frittata. In a large bowl, beat the eggs well. Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can I can't remember the last time I made a frittata. I'm not sure why because frittatas are the best thing since sliced bread.

Store leftovers in the refrigerator for up to a week, and reheat in the microwave. For this one I had fresh spinach and tomatoes to use and in they went. My family made quick work of the frittata for. You can cook Tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tomato, spinach, and mushroom frittata

1. You need 2 tbsp of olive oil, divided.
2. It's 1 cup of sliced baby portobello mushrooms.
3. You need 1 cup of quartered cherry tomatoes.
4. Prepare 1 clove of garlic, crushed.
5. It's 1 cup of fresh spinach, torn.
6. You need 6 of eggs.
7. You need 1/4 c. of Milk, cream, or sour cream.
8. It's 1/2 tsp of salt.
9. You need 1/2 tsp of dried rosemary.
10. Prepare 1/2 tsp of dried thyme.
11. You need 1/4 tsp of pepper.

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. Oh, it's time to get back to my kitchen! The cook off is over, my major project has been passed on momentarily and I can I also have a mushroom addiction, is that wrong? I seriously love those little fungi's in everything.

Tomato, spinach, and mushroom frittata step by step

1. Preheat oven to 400°..
2. Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes..
3. Add spinach and stir and cook until wilted, about 2 minutes..
4. Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper..
5. Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp... it imparts great flavor and allows you to remove the cooked frittata from the pan..
6. Pour egg mixture evenly over vegetables..
7. Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve..

The little trick I have discovered for using them in egg. Sprinkle cheese over eggs; top with panko. Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Serve it with a salad or sliced tomatoes- yummy!