Making A Spinach & Mushroom Frittata

This is one of my favorite dishes, it is called the Frittata. It is an egg dish mixed with lots of different ingredients. The frittata can be made in a lot of different ways even with meat. But today I'll be showing you how to make a yummy spinach mushroom frittata.

This one is also a versatile dish for many different events or if you just want to make something delicious for your family. It can serve up to 8 people and really easy to make, doesn't even require a lot of stuff.

Watch the video below to get a visual recipe and see how easy it is to make a spinach mushroom frittata. You will also get the full text recipe ingredients and directions about how to make this dish below the video.

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Liesl's Spinach Mushroom Frittata

Spinach Mushroom Frittata Ingredients

• 1/2 onion - thinly sliced
• 2 T. butter - divided
• 3 cups spinach- roughly chopped
• 1 t. kosher salt
• 1 c. gruyere - grated, divided
• 8 oz. crimini mushrooms - thinly sliced
• 8 eggs
• fresh ground pepper
• 1 T. olive oil

Cooking Directions

• Preheat broiler on your oven.
• Heat 1 T. olive oil & 1 T. butter. in a wide skillet over medium heat. Add sliced onion and cook for 2 minutes. Add sliced mushrooms & cook 5-6 minutes stirring occasionally until mushrooms & onions are lightly browned. Season with a few pinches of kosher salt & pepper.
• Add chopped spinach over mushroom mixture & stir. Turn off heat. The heat of the mushrooms will wilt the spinach perfectly. Let mushroom mixture cool slightly while preparing cheese and eggs.
• Crack eggs in to a large bowl. Add 1 t. salt & pepper and whisk. Add spinach-mushroom mixture and 1/2 c. gruyere and mix well.
• Heat remaining T. butter in a 9-inch ovenproof skillet, swirling to coat sides. Add egg mixture, stir a couple times, and loosely cover. Cook until eggs are mostly set, about 5 minutes.
• Sprinkle remaining gruyere over the eggs and place skillet under broiler. Broil 2-3 minutes until eggs are set and cheese is nicely browned. Remove from oven. Gently loosen the eggs around the sides of pan to make sure the don't stick. Be careful of the hot handle on the skillet!
• Slide on to cutting board and cut into wedges.

Serve hot, warm or at room temperature.