Servings: 0 serving
—
Mushroom and spinach blend,
A delicious harmony
Earth's nourishment found. A comforting dish,
Rich in nutrients and flavor,
Sustenance for all. A flavorful feast,
Aromas from the garden,
Balance and nutrition.
A delicious harmony
Earth's nourishment found. A comforting dish,
Rich in nutrients and flavor,
Sustenance for all. A flavorful feast,
Aromas from the garden,
Balance and nutrition.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 8 ounces (225g) sliced mushrooms
- Pinch of salt
- 4 ounces (115g) baby spinach
- 4 ounces (115g) crumbled feta cheese
- 1/4 cup (20g) chopped fresh parsley
- 8 large eggs
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- Fresh parsley for serving
- Extra-virgin olive oil for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a 10-inch (25cm) oven-safe skillet over medium-high heat
- Add 1 medium-diced yellow onion to the pan and sauté until softened, about 4 minutes.
- Add 8 ounces (225g) of sliced mushrooms and a pinch of salt
- Add 4 ounces (115g) of baby spinach to the pan and cook until wilted, about 2 minutes.
- Turn off the heat and stir in 4 ounces (115g) of crumbled feta cheese and 1/4 cup (20g) of chopped fresh parsley.
- In a separate bowl, whisk together 8 large eggs, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of kosher salt.
- Pour the egg mixture into the skillet and stir to combine.
- Place the skillet in the preheated oven and bake until the eggs are set, about 20 minutes.
- Let the frittata cool for 10 minutes before cutting it into wedges.
- Serve warm with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil.
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06/10/2024 10:45 am GMT
