Food & Wine
Mushroom and spinach frittata
A dish that can be served for breakfast, lunch or dinner, this mushroom and spinach frittata will never failed to please.
Serves: 4
Ingredients:
- 6 eggs, lightly beaten
- ¼ cup milk
- 1 cup grated cheddar cheese
- 1 brown onion, sliced
- 150g mushrooms, sliced
- 30g butter
- 2 cups fresh baby spinach
- Salt and pepper, to season
Method:
- Preheat oven to 180 °C.
- Whisk eggs and milk in bowl. Add cheese and season with salt and pepper.
- In a large ovenproof frypan, heat butter over medium heat. Add onions and mushrooms and cook until caramelised. Stir in spinach and cook for a further minute. Season with salt and pepper.
- Pour egg mixture into the pan. Spread ingredients evenly across the pan. Bake for 20 minutes or until frittata is browned and puffed. Serve warm or cold.
Related links:
Slow-cooked broccoli and cheese soup