This Spinach Mushroom Frittata is the perfect dish to go with those Cheddar Cheese Buttermilk Biscuits I made last week.
I know this because this frittata was the reason I made those biscuits.
I wanted to share both recipes back to back last week, but then my chocolate craving took over and I just had to share those Dark Chocolate Fudge Brownies with you before Valentine’s Day.
For those of you who forgot about Valentine’s Day, it’s this coming Tuesday.
And what better way to show your loved one you care, than to start their day with this delicious Spinach Mushroom Frittata.
Easy to make and on the table in under 45 minutes. Cheddar Cheese Buttermilk Biscuits included.
Of course, you can add your own touches like a serving of bacon and sausage on the side, Mimosas, and a rose or flowers, or maybe both!
Although, you don’t have to wait until Valentine’s Day to make this frittata. You can make it for breakfast tomorrow, or have it for lunch or dinner.
That’s one thing about egg dishes, they’re versatile. You can eat them any time of the day.
And this Spinach Mushroom Frittata is no exception.
It’s like an omelet, but with no flipping involved and you bake it in the oven.
It makes for the perfect dish, whether it’s just the two of you or the whole family.
As always, if you do make this Spinach Mushroom Frittata, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Fresh spinach, Bella mushrooms, red onion, and Colby cheddar cheese make this Spinach Mushroom Frittata a healthy way to start your day! Or you can serve it up for brunch, lunch, or dinner with bacon, sausage, and some homemade biscuits. A quick and easy dish to make any time of the day.
- 6 ounces Bella mushrooms, sliced
- 1/2 red onion, diced
- 4 Tablespoons olive oil for sautéing onion and mushrooms
- 3 cups fresh spinach, rinsed and drained
- 2 Tablespoons water
- 10 eggs
- 1/2 cup buttermilk
- 1/2 cup shredded Colby cheddar cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 350F degrees.
- Prepare skillet by generously greasing with your choice of shortening, olive oil, or vegetable oil. Set aside.
- In a separate skillet, sauté onions and mushrooms with olive oil over medium heat until they are softened, about 5-6 minutes. Set aside.
- Wipe off any excess oil out of skillet used for sautéing onion and mushrooms, with clean paper towel. Be careful not to burn your hands as pan will be hot to the touch. I usually make a wad of paper towels, thick enough so it acts like a cushion between my hand and the pan.
- Place pan over medium heat on stove top and add 2 Tablespoons water. When water starts dancing in pan, add spinach leaves.
- Cook for about 3 to 4 minutes, stirring often with wooden spatula, until desired texture is obtained. Make sure you don’t overcook your spinach and end up with a gob of green goop. Once cooked, remove from heat and set aside.
- Add eggs to a large bowl with buttermilk. Whisk together until lightly beaten.
- Stir in prepared vegetables and remaining ingredients.
- Pour into prepared skillet.
- Place into oven and cook for 20 to 30 minutes, or until inserted knife comes out clean.
- Remove from oven and serve immediately.
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