Mushroom and Spinach Fritatta

23 Apr

This dish is great for nearly any meal (with the exception of dessert, of course!).  I enjoy it for breakfast, especially when it’s smothered in Ketchup! Delicious and simple, it is everything I seek in life.~Caydie


10 eggs, beaten

1 Tbsp olive oil

1/2 yellow onion

6-7 medium brown mushrooms

2 large hand-fulls of baby spinach

1/2 teaspoon salt

1 clove of garlic, minced


Preheat oven to 350 degrees.  In a 10″ cast iron skillet, over medium heat, sautee the onion in the olive oil.  Once the onion is fairly translucent throw in the mushrooms and garlic. Continue to sautee until these ingredients are soft.  Now throw the spinach into the skillet and stir until they too have softened.  Once the vegetables are all soft remove the skillet from the heat and spray the edges of the skillet with a cooking spray.  Now pour in the beaten eggs.  You may sprinkle cheese on top if you like (I recommend smoked gouda).  Place the skillet in the oven until the egg is cooked through, about 20 minutes. Serve hot!

Yeilds: about 6 servings


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