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Bookmark Recipe

Baked Mushroom and Spinach Frittata

This quick and easy frittata is delicious hot or cold – perfect for dinner and equally good cut into wedges and served for lunch next day.

4 people
40 min
Nutrition per serving
  • kcal
    467
  • protein
    23g
  • total fat
    27g
  • saturates
    13g
  • iron
    3.5g
  • carbs
    31g

Ingredients

  • 8 eggs

    40g butter

    1 red onion, thinly sliced

    200g button mushrooms, cleaned and sliced

    120g baby spinach

    1 sprig of thyme, leaves removed and chopped

    100ml milk

    75g farmhouse cheese, grated

    Freshly ground black pepper and salt

     

    To serve: Tomato and red onion salad and crusty bread

Main

  • 8 eggs

    40g butter

    1 red onion, thinly sliced

    200g button mushrooms, cleaned and sliced

    120g baby spinach

    1 sprig of thyme, leaves removed and chopped

    100ml milk

    75g farmhouse cheese, grated

    Freshly ground black pepper and salt

     

    To serve: Tomato and red onion salad and crusty bread

Method

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Preheat the oven to Gas Mark 4, 180 °C (350 °F). Butter a 20cm square baking dish.

Heat a large frying pan over a medium heat, melt the butter. Add the onion and mushrooms and cook for 5 minutes, season with salt and pepper. Add the spinach and thyme and continue cooking until the spinach wilts, stirring constantly. Remove from the heat and allow cool for a couple of minutes.

In a large bowl, whisk the eggs and milk, add ¾ of the cheese and season with salt and pepper.

Transfer the mushroom and spinach mixture into the eggs, stir and pour into the buttered baking dish making sure the mushroom mixture is evenly distributed. Sprinkle over the remaining cheese.

Bake the frittata for about 25-30 minutes or until lightly browned. Cut frittata into 4 squares and serve with a salad and some crusty bread.

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Method

Copy Text

Preheat the oven to Gas Mark 4, 180 °C (350 °F). Butter a 20cm square baking dish.

Heat a large frying pan over a medium heat, melt the butter. Add the onion and mushrooms and cook for 5 minutes, season with salt and pepper. Add the spinach and thyme and continue cooking until the spinach wilts, stirring constantly. Remove from the heat and allow cool for a couple of minutes.

In a large bowl, whisk the eggs and milk, add ¾ of the cheese and season with salt and pepper.

Transfer the mushroom and spinach mixture into the eggs, stir and pour into the buttered baking dish making sure the mushroom mixture is evenly distributed. Sprinkle over the remaining cheese.

Bake the frittata for about 25-30 minutes or until lightly browned. Cut frittata into 4 squares and serve with a salad and some crusty bread.

Baked Mushroom and Spinach Frittata