Spinach Mushroom Frittata
Frittata is a quick and easy breakfast/brunch recipe.You can whip up quickly a light brunch and there are few things more satisfying. It is a cheesy egg based dish,an Italian style omelet.It is a loaded and quite thick when compared to regular omelet. You can use any sort of vegetables or meat to make frittata. Here I have used spinach and mushrooms.
Garlic- 2 cloves
Spinach- 2 handfull
bell pepper- 1/2
(use whole baby spinach or chopped)
Mushrooms- 3/4 cup chopped
Milk- 1/4 cup
Pepper powder- 1/3 tsp
salt to taste
Parmesan cheese- 2 tsp
Mild Cheddar cheese or sharp cheddar grated- 1/3 cup
(or a hand full grated)
Olive oil- 2 tsp
Mince garlic and chop mushrooms into thin slices.Preheat oven to 375 degree F.
On stove top heat a skillet (cast iron or anodized iron pan) and add olive oil. When the oil is hot add mushrooms and chopped bell pepper and stir fry for about a minute. Add a pinch of salt and pinch of pepper and fry till all the water of the mushroom evaporates. Add spinach and allow to welt.
Meanwhile beat eggs and milk together and mix Parmesan cheese and pepper.
When the vegetables and done evenly spread it all over the pan and pour over the egg mixture and spread the grated cheddar cheese on top.Cook in low flame for about two minutes till the bottom of the omelet is set and the top starts getting cooked.
Transfer into the preheated oven and cook for another 4-5 minutes till the top changes color and the frittata is puffed up. Take out of the oven and allow to cool.Slice and serve warm with toast as breakfast or with a salad as brunch or lunch.
Hope you will all enjoy!