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Mushroom and Spinach Frittata

February 8, 2011

Frittatas are a mainstary in my home. So easy, fast and lush.  This one is a top priority since mushrooms and spinach together do not get much better than this.  A great breakfast or brunch idea but I do make them for dinner as well.


Mushroom and Spinach Frittata 


  • 1 10 oz. Bag of Spinach
  • 1 lb. Mushrooms (sliced)
  • 5 Green Onions   (sliced)
  • 1/2 – 3/4 C. Parmesan Cheese (shaved or grated)
  •  3 T. Butter
  • 3 T. Olive Oil
  • Salt and Freshly Ground Pepper
  • 5-6 Eggs
  • 2 oz. Milk


  1. Melt 2 T. butter in a large ovenproof skillet over medium high heat
  2. Add the mushrooms and onions and saute about 15 minutes or until the onion is tender
  3. Remove from heat and stir in the parmesan cheese
  4. Preheat the oven to 350 degrees
  5. Whisk the eggs, milk and salt until well blended and pour over the vegetables
  6. Bake for about 15 minutes or until set
  7. Turn to Broil and broil about 1-2 minutes
  8. Serve on warmed plates and garnish with broiled tomato and fresh basil

(Serves 4-6)

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