Ingredients
- 6 large eggs
- 1 cup of mushrooms (cremini or portobello work best for a rich flavor)
- 1 cup of spinach (fresh or frozen, but thaw and drain frozen spinach before using)
- 1 medium zucchini, sliced thin
- 1 small onion, finely chopped
- ½ cup of shredded cheese (optional; use cheddar, mozzarella, or goat cheese)
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- A pinch of red pepper flakes (optional for a little heat)
- Optional Garnishes: fresh herbs like parsley or chives, a dollop of sour cream or Greek yogurt
Instructions
- Prep Your Ingredients: Thinly slice the zucchini, finely chop the onion, clean and slice the mushrooms, prepare the spinach (rinse fresh or thaw frozen), and mince the garlic.
- Sauté the Vegetables: Heat an oven-safe skillet over medium heat, add olive oil, and sauté the onion for 2–3 minutes. Stir in garlic for 1 minute, then add mushrooms and cook for 5 minutes until golden brown. Add zucchini and sauté for 3–4 minutes. Add spinach, letting it wilt or heat through, and season with salt, pepper, and red pepper flakes.
- Whisk the Eggs: In a bowl, whisk the eggs until frothy. Add a pinch of salt and pepper. Stir in half of the shredded cheese if using.
- Combine Eggs and Vegetables: Evenly distribute the sautéed vegetables in the skillet. Pour the whisked eggs over and gently stir once. Sprinkle the remaining cheese on top.
- Cook and Bake: Reduce the skillet heat to low, letting the frittata cook for 3–4 minutes until the bottom sets. Preheat the oven’s broiler and transfer the skillet to the oven. Broil for 5–7 minutes until the top is golden and eggs are set, or bake at 350°F (175°C) for 10–12 minutes if no broiler is available.
- Serve and Enjoy: Let the frittata cool for a few minutes. Loosen the edges with a spatula, slide it onto a cutting board, slice into wedges, and serve with optional garnishes like parsley, chives, sour cream, or Greek yogurt.
Notes
- Don’t overmix the eggs to ensure a fluffy texture.
- Use an oven-safe skillet, such as cast iron, for seamless stovetop-to-oven cooking.
- Customize the recipe by adding other vegetables like bell peppers, tomatoes, or broccoli.
- Make it dairy-free by skipping the cheese or using a plant-based cheese substitute.
- Prep Time: 10 minutes
- Cook Time: 10–14 minutes
- Category: Breakfast
- Method: Broil and Stove Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 frittata
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
