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
Bookmark Recipe
Baked Mushroom and Spinach Frittata
4 people
40 min
Nutrition per serving
-
kcal467
-
protein23g
-
total fat27g
-
saturates13g
-
iron3.5g
-
carbs31g
Ingredients
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
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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
