Cook and Scale
Spinach & Mushroom Frittata
4 servings · 35 min total
A fluffy baked egg frittata packed with earthy mushrooms, wilted spinach and parmesan. Great hot or cold, any time of day.
Ingredients
- 8 egg
- 200 g button mushroom, sliced
- 150 g spinach
- 1 onion, finely chopped
- 2 garlic, minced
- 60 g Parmesan, grated
- 3 tbsp olive oil
- 4 tbsp milk
- salt to taste
- black pepper to taste
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Heat the oven to 190°C. Warm the olive oil in an ovenproof pan over medium heat and cook the onion for 5 minutes until soft.
- 2.
Cook the mushrooms and spinach — Add the garlic and mushrooms and cook for 6 minutes until the mushrooms release their moisture and brown. Stir in the spinach and cook until just wilted.
- 3.
Pour in the egg mixture — Beat the eggs with the milk, half the parmesan, salt, and pepper. Pour over the vegetables in the pan and cook undisturbed for 3 minutes until the edges set.
- 4.
Bake the frittata — Sprinkle over the remaining parmesan and transfer the pan to the oven. Bake for 15 minutes until puffed and set in the centre. Cool briefly, then slice into wedges.