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Spinach & Mushroom Frittata Recipe

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This recipe for Spinach & Mushroom Frittata is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Basic Frittata:
1 T olive oil
8 large eggs
2 T water
2 TParmesan cheese
2 tsp kosher salt
1/4 tsp fresh ground black pepper

Mix:
8 oz. bunch washed and dried spinach
2 T olive oil
1 small onion diced fine
6 small mushrooms cut into 1/4" slices
2 plum (roma) tomatoes diced
Directions:
Directions:
325º oven with rack in bottom position. Grease an 11x7" glass baking dish.

Combine eggs, water, parmesan, salt and pepper and blend until foamy. (Optional: Bake 12-13 minutes. Invert onto waxed paper and roll with paper, cool. Unroll, spread with filling (Roasted Red Pepper Spread) and slice.)

Heat 2 T olive oil in large skillet over medium heat. Saute onion and garlic 'til onion is wilted and slightly browned, about 4 min. Add mushrooms and saute 3 more min. Add tomato and spinach, reduce heat to low and stir until spinach is wilted. Cover and cook 2 more minutes. Strain out excess liquid from mixture using a strainer and the back of a wooden spoon. Cool, spread over basic frittata mix and pour into prepared dish. Bake 15 minutes, rotate pan and bake approximately 10 more minutes. Let stand about 10 minutes and cut with sharp knife.

Can use Tomato Basil Dipping Sauce

 

 

 

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