Frittata - Spinach Mushroom Tomato
I use a 12" cast iron, but any skillet that can go from the stove top to the oven will work.
Frittata - Spinach Mushroom Tomato
I use a 12" cast iron, but any skillet that can go from the stove top to the oven will work.
Cooking Instructions
- 1
Pre heat oven to 350 F
- 2
Oil in skillet on medium heat
Add sliced mushrooms to skillet
- 3
I use a blender
Add eggs, sour cream, milk, and salt to blender
Blend till smooth
- 4
Add enough spinach to fill skillet without packing it down
- 5
Grab a small handful of shredded Cheese and put on top of spinach
- 6
Add egg mixture
- 7
Give it a little swirl to make sure egg mixture fills in around the skillet
- 8
Sprinkle in Italian seasoning
- 9
Grab another handful of shredded Cheese and sprinkle on top
- 10
Drop in halved cherry tomatoes
- 11
Cover and let cook on stove a few minutes until edges start to set
- 12
Put into oven until egg is set, usually 20 minutes, bake an extra 5 mins longer if you need too, keep an eye on it
- 13
Let cool 10 minutes
Cut into pie slices and serve
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