Hello again, and welcome to Monday morning! I know that it’s really hard to put on a smile on Monday. And, while i’m guessing you’re a little less than thrilled to head into another work week I have the perfect breakfast recipe to make your morning just a little brighter. Meet my all-new (crazy good) Spinach Mushroom Frittata!
J and I have had a crazy couple of weeks. And, with all the craziness has come more eating out then I care to admit. So, this weekend we vowed to stay in and as a result I came up with this incredibly delicious Spinach Mushroom Frittata. It’s good and really healthy. Plush, one frittata is enough to get us through the next few work days as well.
Not a fan of spinach? Or mushrooms? No problem. You can substitute any of of your favorite veggies. Or, add in some sausage!
- 2 handfuls fresh spinach
- 1 1/2 cups mushroom
- 8 Eggs
- 1/4 cup milk
- 3 tbsp butter (unsalted)
- dash of garlic
- salt and pepper to taste
- Preheat oven to 375 degrees.
- In a pan, melt butter and garlic. Then, add in mushrooms and cook until softened. Finally, add spinach and stir until it wilts. Set aside.
- In a bowl, whisk eggs and add in milk, salt and pepper. Stir well. Then, add mushroom and spinach mixture to the bowl. Pour into a cast iron skillet and cook on stove for 1-3 minutes or until edges begin to cook.
- Place in oven to cook the middle of the eggs (about 5 minutes).
- Serve and enjoy!