Spinach and Mushroom Frittata
An American brunch favourite, a golden baked frittata loaded with wilted spinach, sautéed chestnut mushrooms, and fresh thyme.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 150g chestnut mushrooms thickly. Mince 1 garlic clove finely. Chop 2 tbsp parsley. Grate 30g Parmesan. Measure 80g baby spinach and 1 tsp fresh thyme leaves. Whisk 5 eggs with 2 tbsp milk, half the Parmesan, 0.5 tsp salt, and 0.25 tsp black pepper until fully combined.
Saute
Heat 1 tbsp olive oil in a 20cm oven-safe skillet over medium-high heat. Add mushrooms and cook 4–5 minutes without stirring until golden and moisture evaporates. Add garlic and thyme, cook 30 seconds until fragrant.
Saute 2
Add spinach and stir 1 minute until just wilted. Spread vegetables evenly across the skillet base.
Build
Pour whisked egg mixture evenly over vegetables. Cook on the hob over medium-low heat for 2 minutes until the edges begin to set.
Bake
Preheat oven to 190°C. Scatter remaining Parmesan over the top and transfer skillet to the oven. Bake 10–12 minutes until the frittata is just set in the centre with no wobble.
Plate
Scatter fresh parsley over the top and serve in wedges directly from the skillet.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.