Sun-dried Tomato, Spinach & Mushroom Baked Frittata [Low-Carb Brunch]

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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.
 

 

Sun-dried Tomato, Spinach & Mushroom Baked Frittata

Sun-dried Tomato, Spinach & Mushroom Baked Frittata

Yield: 8
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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Melt the butter in a large saute pan.
  3. Add the onion and mushrooms to the pan and saute on medium heat till the onions become slightly translucent.
  4. Add the spinach to the pan and saute 2-3 minutes or until the leaves are wilted.
  5. Add the chopped sun-dried tomatoes to the pan, mix together with the other ingredients and set aside.
  6. In a separate bowl, beat the eggs.
  7. Spray a 13″ X 9″ casserole dish with cooking spray.
  8. Put the spinach mixture in the bottom of the casserole dish.
  9. Top the spinach mixture with 1 cup of the shredded mozzarella cheese.
  10. Pour the eggs into the casserole dish over the spinach mixture.
  11. Shift the dish back and forth a few times so that some of the eggs will settle into the spinach.
  12. Sprinkle the other cup of cheese on top.
  13. Bake at 400F for 25 minutes or until the edges of the eggs begin to brown.
  14. Turn the oven to broil and cook for 1 more minute on the top rack.

 

 
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This Post Has 6 Comments

  1. I really love this recipe. I have tried it several times.
    I have been adding salt and pepper and just guesstimating. Any advice on how much salt and pepper is needed?

  2. We stumbled over here coming from a different website and thought I should check things out.
    I like what I see so now i am following you.
    Look forward to checking out your web page yet again.

  3. Good post. I learn something totally new and challenging on blogs I stumbleupon every day.
    It’s always useful to read articles frpm other authors and practice something from their websites.

  4. This looks fantastic. I will be making this recipe for the Annual Labor Day brunch. I have some home cured bacon that I plan on using to make it a little more unhealthy. But I will also make a fully vegetarian batch for the rest of the group. Thanks!

    1. Oh, bacon is the meat of the Gods. It won’t count. Let me know how it turns out. Hope you have a wonderful holiday weekend!

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