Whether you’re looking for a sumptuous breakfast option, a fulfilling lunch, or a light dinner, a well-made frittata can check all the boxes. It’s a versatile dish that allows for a plethora of ingredient combinations, catering to a wide range of dietary preferences and tastes. Today, we’re focusing on a delightful Mushroom Frittata recipe, rich in flavor and packed with nutrients. This easy-to-make dish is perfect for any meal of the day and is sure to impress with its simplicity and depth of flavor.
Ingredients:
- 1 cup diced yellow onion
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sliced mushrooms
- 1 cup spinach, chopped into bite-size pieces
- ½ cup shredded mozzarella cheese (Feel free to use cheddar or parmesan as alternatives)
- 8 large eggs
- ½ cup heavy cream (Greek yogurt or sour cream are excellent substitutes)
- ½ tsp ground mustard
- ½ tsp garlic powder
- Salt and pepper, to taste
Directions:
- Preparation: Start by preheating your oven to 350°F (175°C) and generously spray a quiche pan or pie dish with nonstick cooking spray to prevent sticking.
- Vegetable Mixture: Chop the onion and cherry tomatoes, then combine them in your prepared dish with the raw sliced mushrooms and chopped spinach. If you’re using cheese (which we highly recommend for that melty goodness), sprinkle it over the veggies.
- Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and pepper until well combined. This mixture will form the base of your frittata, enveloping the vegetables in a fluffy, savory custard.
- Bake: Pour the egg mixture over the vegetables in the dish. Place the quiche pan on a baking sheet (to catch any drips and make handling easier) and bake in the oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Serve and Enjoy: Allow the frittata to cool slightly before slicing. Serve with your favorite toppings like hot sauce, salsa, avocado, or a dollop of sour cream to add an extra layer of flavor.
Recipe Notes:
- Preparation is Key: Spraying the pan before adding your ingredients helps to ensure that your frittata releases easily and maintains its beautiful shape when served.
- Safety First: Placing the pan on a baking sheet not only helps to avoid spills but also makes it easier to remove the hot dish from the oven.
- Storage: This frittata stores wonderfully, making it a great make-ahead meal. Keep it refrigerated in an airtight container for up to a week, or freeze for up to 3 months. Reheat in the oven or microwave when ready to serve.
Nutritional Information:
Each serving of this Mushroom Frittata comes out to approximately 200 kcal, making it a guilt-free option that doesn’t skimp on flavor or satisfaction. This recipe yields 8 servings, perfect for meal prep or feeding a crowd.
Conclusion:
This Mushroom Frittata recipe is a testament to how simple ingredients, when combined thoughtfully, can create a dish that’s both nourishing and indulgent. Whether you’re a seasoned chef or a cooking novice, this recipe is straightforward and forgiving, allowing for personal tweaks and substitutions to suit your taste. So, why not give it a try? You might just discover your new favorite meal.
Mushroom Frittata
Ingredients:
1 cup diced yellow onion
1 cup cherry tomatoes, sliced in half
¼ cup sliced mushrooms
1 cup spinach, chopped into bite-size pieces
½ cup shredded mozzarella cheese (cheddar or parmesan will also work)
8 large eggs
½ cup heavy cream (or Greek yogurt or sour cream)
½ tsp ground mustard
½ tsp garlic powder
Salt and pepper, to taste
Directions:
Preheat the oven to 350°F (175°C). Spray a quiche pan or pie dish with nonstick cooking spray.
Chop the onion and cherry tomatoes. Place them in the prepared dish along with the raw sliced mushrooms and chopped spinach.
If using, sprinkle with mozzarella cheese.
In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and pepper.
Pour the egg mixture over the vegetables.
Carefully place the quiche pan on a baking sheet and then into the oven to prevent spills.
Bake for 40 minutes or until a toothpick comes out clean when inserted into the center.
Let cool before slicing. Serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.
Recipe Notes:
Spray The Pan First: Essential to prevent sticking.
Place The Pan On A Baking Sheet: Helps to avoid spills and makes carrying easier.
Storing: Can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Reheat in the oven at 350°F or in the microwave.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 200 kcal per serving | Servings: 8 servings