Mushroom and spinach frittata



I put together this recipe last week to provide us with breakfasts for the entire work week. This recipe is like a quiche, but there is no pie crust to weigh it down. It’s a great breakfast but could also be used as a nice lunch.

Here’s what you’ll need:

  • A bundle of spinach, about four cups
  • 2 cups, chopped mushrooms
  • 1/2 chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup dry, cured Italian style bacon bits (optional and found in most deli sections of the supermarket)
  • 1 teaspoon dried or fresh basil
  • 1/2 cup feta cheese
  • 6 eggs
  • 3 tables spoons of milk

Let’s get started:

Preheat the oven to 350 degrees



Cut stems from lettuce and rinse. Place wet leaves in a pot and add 1-2 tablespoons of water.

IMG_9883Cover with a lid and heat on medium for just a few minutes (watch for them to turn a brighter shade of green). Remove from heat and drain. Chop up into bite-size pieces and set aside.

IMG_9884Heat 1 tablespoon of butter in pan on medium. Add mushrooms, stir occasionally. Add salt, pepper and basil. Let cook for about eight minutes, until the mushrooms are soft and browned

IMG_9886Combine mushroom, spinach and cheese. Add bacon if using. Place contents into a nine-inch casserole dish. In a separate bowl, whisk eggs together with milk. Pour on top of mushroom and spinach mixture.

Bake for 15-20 minutes until top slightly browned. Cool for a few minutes before serving


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