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Chef Toby’s spinach and mushroom cheese frittata is perfect for any meal

Start it on top of the stove and finish it under the broiler for a great meal any time!

Start it on top of the stove and finish it under the broiler for a great meal any time!

Ingredients

  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3 cups baby spinach leaves
  • 8 eggs
  • ½ cup milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 yellow onion, chopped
  • 1/4 cup minced red bell pepper
  • 1 portabella mushroom cap
  • 2 red or white potatoes,
  • 2 tablespoons chopped fresh basil
  • 1/4 cup shredded part-skim mozzarella or provolone cheese

Directions

Preheat broiler. Position the rack 6 inches from the heat source.

In a large, oven-safe nonstick frying pan, heat 1/2 teaspoon of the olive oil over medium heat. Saute garlic, onion, potatoes, and peppers until softened. Add spinach and cook until wilted.

In a bowl, whisk eggs and milk together. Add egg mixture to pan and cook until slightly set about 3 to 4 minutes.

Place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes.

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