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- 8 large eggs - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (button or cremini recommended) - 1 small onion, diced - 1 bell pepper, diced (any color) - 1 cup shredded cheese (cheddar, feta, or mozzarella) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste

Mushroom and Spinach Frittata for Dinner

Discover the delicious and nutritious Savory Spinach & Mushroom Frittata, perfect for any meal of the day! This versatile dish combines fresh spinach, mushrooms, and eggs, resulting in a fluffy frittata that's easy to customize with your favorite ingredients. Whether it's breakfast, brunch, or a light dinner, this recipe makes it simple to incorporate vegetables into your diet. Try garnishing with fresh herbs or serving with a light salad for a complete meal. Enjoy a healthy and satisfying dish!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (cremini or button mushrooms work well)

1/2 cup onion, finely chopped

1/2 cup bell pepper, diced (red or yellow for added sweetness)

1/2 cup shredded cheese (choose from cheddar, feta, or goat cheese)

1/4 cup milk (whole milk or your preferred substitute)

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's ready for baking the frittata.

    Sauté the Vegetables: In a large, oven-safe skillet, warm the olive oil over medium heat. Add the finely chopped onion and diced bell pepper. Sauté the mixture for about 3-4 minutes or until the vegetables have softened and become fragrant.

      Add Mushrooms and Spinach: Introduce the sliced mushrooms to the skillet, cooking for an additional 4-5 minutes until they are golden brown. Next, stir in the minced garlic and chopped spinach, cooking until the spinach has wilted, which should take around 1-2 minutes. Season this mixture with salt and pepper according to your taste preferences.

        Prepare the Egg Mixture: While the vegetables are cooking, grab a mixing bowl and whisk together the eggs, milk, and a pinch of salt and pepper until the mixture is smooth and well combined. If desired, fold in the shredded cheese to ensure it's evenly distributed throughout the mixture.

          Combine and Cook: Carefully pour the egg mixture over the sautéed vegetables in the skillet. With the help of a spatula, gently mix to ensure the vegetables are evenly distributed in the egg mixture. Allow the frittata to cook on the stovetop for about 3-4 minutes, or until the edges begin to set.

            Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes. The frittata is done when it is puffed up and the center feels firm to the touch. A toothpick inserted into the center should come out clean.

              Cool and Serve: Once it's baked, take the frittata out of the oven and let it cool for a few minutes. Slice it into wedges and, if you like, sprinkle fresh parsley on top for garnish. The frittata can be served warm or at room temperature, making it versatile for any meal.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                  - Presentation Tips: For a beautiful presentation, serve the frittata on a colorful platter and garnish with additional cheese or sprigs of parsley. Pair it with a light salad for a complete meal experience.