Mushroom and Spinach Frittata

  • 18 Mar - 24 Mar, 2023
  • Mag The Weekly
  • Cookery


· 6 eggs

· 60 ml milk

· 1 cup grated cheddar cheese

· 1 onion, thinly sliced

· 115 g white button mushrooms, sliced

· 3 tablespoons butter

· 2 cups baby spinach

· Salt and pepper


With the rack in the middle position, preheat the oven to 180°C. Butter a 20-cm square baking dish. Set aside. In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside. In a non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about one minute, stirring constantly. Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut the frittata into squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.