Start your day right with this delicious Spinach and Mushroom Frittata, packed with flavors and nutrients that will keep you energized all morning.

Scale

2 cups fresh spinach

washed and roughly chopped

1 cup button or cremini mushrooms

sliced thin

1 small onion

diced

1 clove garlic

minced (optional)

6 large eggs

Salt

to taste

Black pepper

to taste

1/4 cup crumbled feta or grated parmesan cheese (optional)

1 tbsp olive oil or butter

Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil or butter over medium heat and sauté the onions and garlic until translucent.
Add the sliced mushrooms and cook until soft, then stir in the spinach until wilted.
In a bowl, whisk the eggs and season with salt and black pepper.
Pour the egg mixture over the sautéed vegetables in the skillet.
Sprinkle with feta or parmesan cheese if using.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set.
Let cool slightly, then slice and serve warm.

Feel free to customize the frittata with other vegetables of your choice or add herbs for extra flavor.

Keywords: spinach, mushroom, frittata, breakfast, healthy, eggs