Tomato, spinach, and mushroom frittata

Name: Tomato, spinach, and mushroom frittata
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, divided; 1 cup sliced baby portobello mushrooms; 1 cup quartered cherry tomatoes; 1 clove garlic, crushed; 1 cup fresh spinach, torn; 6 eggs; 1/4 c. Milk, cream, or sour cream; 1/2 tsp salt; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1/4 tsp pepper

Mrsrachaelr @cook_2918626

Good, easy, and good for you.

Mrsrachaelr @cook_2918626

Good, easy, and good for you.

Saved

Ingredients

30 mins

6 servings

2 tbspolive oil, divided
1 cupsliced baby portobello mushrooms
1 cupquartered cherry tomatoes
1 clovegarlic, crushed
1 cupfresh spinach, torn
6eggs
1/4 c.Milk, cream, or sour cream
1/2 tspsalt
1/2 tspdried rosemary
1/2 tspdried thyme
1/4 tsppepper

Saved

Steps

30 mins

1

Preheat oven to 400°.
2

Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
3

Add spinach and stir and cook until wilted, about 2 minutes.
4

Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
5

Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp... it imparts great flavor and allows you to remove the cooked frittata from the pan.
6

Pour egg mixture evenly over vegetables.
7

Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.