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Home » Spinach and Mushroom Frittata Recipe

Spinach and Mushroom Frittata Recipe

Image of a chef holding a hot bowl

Spinach and Mushroom Frittata Recipe

Very tasty, great for brunches.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Temperature 175 C / 350 F / Gas Mark 4
Course Eggs

Ingredients
  

  • 1 tablespoon Oil
  • 1 Red Onion sliced thinly
  • 4 oz Mushrooms sliced
  • ½ pound Potato cooked, sliced
  • 4 Eggs beaten
  • ¼ cup Cheddar Cheese grated
  • 2 tablespoons Milk
  • 3 oz Spinach frozen

Instructions
 

  • Heat the olive oil in an ovenproof frying pan.
  • Sauté the red onion and mushrooms in the oil until the onion is soft. Add the sliced cooked potatoes, and cook for a few more minutes. Stir in the thawed, drained, spinach and let cook gently uncovered until most of the spinach liquid is gone.
  • Start heating oven to 175 C / 350 F / Gas Mark 4.
  • Meanwhile, beat the eggs together and mix into them the grated cheese and the milk. Season with salt and pepper.
  • Pour the egg mixture over the spinach and potato mixture in the frying pan, and mix it all through. Let cook until the eggs just start to set at the edges.
  • Then place in heated oven for about 15 minutes until the top of the frittata is completely set.
  • Serve hot, warm or cold.

Notes

If you want to use fresh spinach, use about 4 oz / 115g.
Tried this recipe?Let us know how it was!
This page first published: Sep 16, 2003 · Updated: Jan 20, 2021.

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Tagged With: Cheddar Cheese, Frittata, Frozen Food Day, Mushrooms, Red Onions, Spinach, Vegetarian

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