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This frittata recipe is a family favorite that is perfect for brunch, but we usually end up having it for dinner at least twice a month. It can be prepared the night before and then put in the oven the next day.
This recipe is the vegetarian version, but can easily be adapted to the meat-lovers-edition by adding cooked sausage, pancetta, or my boy’s favorite, country ham.
This is a low-carb and filling dish that goes well with a side salad, sliced tomatoes and (if you’re not watching your carbs), Cranberry Mimosas. The link for the Cranberry Mimosas is at the bottom of the post.
If you are not feeding a crowd, you can half the recipe, cook it in an 8″ round pie pan, and decrease the time in the oven to 20 minutes.
Recipe for yummy Cranberry Mimosas from Recipe Girl.
- 16 ounces washed and chopped spinach
- 8 ounces fresh mushrooms, washed and sliced
- 1/2 medium onion, diced
- 2 tbsp. butter
- 4 tbsp. sun-dried tomatoes, chopped (I use the Bella Sun Luci brand from Costco.)
- 12 large eggs, beaten
- 2 cups shredded mozzarella cheese
- Preheat oven to 400 degrees.
- Melt the butter in a large saute pan.
- Add the onion and mushrooms to the pan and saute on medium heat till the onions become slightly translucent.
- Add the spinach to the pan and saute 2-3 minutes or until the leaves are wilted.
- Add the chopped sun-dried tomatoes to the pan, mix together with the other ingredients and set aside.
- In a separate bowl, beat the eggs.
- Spray a 13″ X 9″ casserole dish with cooking spray.
- Put the spinach mixture in the bottom of the casserole dish.
- Top the spinach mixture with 1 cup of the shredded mozzarella cheese.
- Pour the eggs into the casserole dish over the spinach mixture.
- Shift the dish back and forth a few times so that some of the eggs will settle into the spinach.
- Sprinkle the other cup of cheese on top.
- Bake at 400F for 25 minutes or until the edges of the eggs begin to brown.
- Turn the oven to broil and cook for 1 more minute on the top rack.
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