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Frittatas are a delightful culinary creation that embodies versatility and nutrition, making them a favorite for breakfast, brunch, or even a light dinner. Unlike traditional omelets, frittatas are cooked slowly and often baked, allowing for a fluffy texture and a chance to incorporate a variety of ingredients. Among the myriad of frittata varieties, the Spinach and Mushroom Frittata stands out for its vibrant colors and wholesome ingredients. This dish not only showcases the earthy flavors of mushrooms and the fresh, green goodness of spinach but also caters to various dietary preferences, whether you're vegetarian, gluten-free, or simply looking for a nutritious meal.

Spinach and Mushroom Frittata

Looking for a delicious and nutritious meal? Try this Spinach and Mushroom Frittata! This easy recipe combines protein-packed eggs, fresh spinach, and earthy mushrooms for a wholesome delight perfect for breakfast, brunch, or a light dinner. Versatile and customizable, you can mix in your favorite veggies and cheeses. Bake until fluffy for a tasty dish that's not only satisfying but also packed with essential nutrients. #Frittata #Spinach #Mushrooms #HealthyEating #BrunchRecipes
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (preferably cremini or button)

1/2 cup onion, finely chopped

1/2 cup bell pepper, diced (any color)

1/4 cup grated Parmesan cheese

1/4 cup milk (or cream for a richer taste)

2 tablespoons olive oil

1 teaspoon minced garlic

Salt and black pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper. Set aside.

      In a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, sautéing until they soften (about 3-4 minutes).

        Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and browned (about 5-7 minutes).

          Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted.

            Pour the egg mixture over the sautéed vegetables in the skillet. Give it a gentle stir to evenly distribute the veggies.

              Cook on the stovetop for about 3-4 minutes, or until the edges just start to set.

                Carefully transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is puffed and fully set in the center.

                  Remove from the oven and let it cool slightly before slicing. Garnish with fresh parsley or basil if desired.

                    Serve warm or at room temperature, and enjoy your vibrant Spinach and Mushroom Frittata!

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4