This is a recipe that I made quite often on the weekends. It’s very easy to make, healthy, and tastes delicious! You can switch it up and make the frittata with other veggies as well, but the mushrooms and spinach happen to be my favorite.
Feel free to use a lot of spinach. It wilts down so much when cooking!
When the veggies are cooking, add in some salt and pepper to enhance the flavor.
Whisk the eggs together separately so that you can pour the mixture directly over the veggies. If you mix them within the pan, your final product will turn out more like scrambled eggs than a frittata.
While the eggs are cooking, I frequently lift the sides with my spatula to let excess uncooked egg run down to help the overall cooking speed. I flip the frittata when the eggs look similar to the above picture.
Final product! :)
- 1/2 cup baby spinach
- 1/4 cup mushrooms, chopped
- 3 eggs
- salt & pepper, to taste
- Spray a pan with non-stick cooking spray. Sauté spinach in pan for about 1-2 minutes, or until leaves are beginning to wilt. Add in mushrooms and continue to cook until tender.
- Crack eggs into a separate bowl and whisk until thoroughly mixed. Pour eggs over the spinach and mushrooms. Continue to cook for about 4-5 minutes. During this time, use your spatula to lift the sides to let some of the liquid from the eggs run out to help speed up the cooking process.
- Flip the frittata to cook through on both sides. Continue to cook for another 1-2 minutes.
- Serve and enjoy!