YOUR SOLIN GENERATED RECIPE
Herb-Roasted Mushroom and Spinach Frittata
Enjoy a delightful herb-roasted frittata filled with earthy mushrooms, fresh spinach, and a hint of savory feta, all coming together in a light, fluffy egg base. Perfect for any time of day, this nutrient-packed dish offers a balanced blend of protein and flavor with a fragrant mix of herbs and a subtle crunch from sauteed onions.
INGREDIENTS
4 large Eggs
1 cup sliced Mushrooms
1 cup Fresh Spinach
1 quarter cup diced Red Onion
1 oz Fresh Feta Cheese
1 tsp Extra Virgin Olive Oil
2 tbsp Fresh Herbs (parsley and basil)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
On a baking sheet, toss the sliced mushrooms with the olive oil, a pinch of salt, and pepper. Roast in the oven for about 10 minutes until they begin to brown and release their moisture.
While the mushrooms roast, lightly sauté the diced red onion in a non-stick skillet until softened, about 3-4 minutes. Add the fresh spinach and cook until just wilted.
In a bowl, whisk together the eggs with chopped fresh herbs, a pinch of salt, and pepper.
Once the mushrooms are roasted, add them to the skillet with the onions and spinach. Stir gently to combine.
Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the crumbled feta cheese on top.
Cook over medium-low heat on the stove for about 4-5 minutes until the eggs begin to set around the edges.
Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the frittata is set in the center.
Remove from the oven, let cool slightly, then slice and serve warm.