Recipe of Jamie Oliver Tomato, spinach, and mushroom frittata

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tomato, spinach, and mushroom frittata. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Tomato, spinach, and mushroom frittata is something that I’ve loved my entire life. They are fine and they look fantastic.

This frittata with vegetables added to it is delicious and healthy. The vegetables that are part of this dish are a nourishing combination of spinach, mushrooms and tomatoes. Spinach and tomatoes are a rich source of vitamin A, vitamin C, potassium and folate. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly.

To get started with this particular recipe, we must prepare a few components. You can cook tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tomato, spinach, and mushroom frittata:

1. Make ready 2 tbsp olive oil, divided
2. Make ready 1 cup sliced baby portobello mushrooms
3. Make ready 1 cup quartered cherry tomatoes
4. Prepare 1 clove garlic, crushed
5. Prepare 1 cup fresh spinach, torn
6. Take 6 eggs
7. Prepare 1/4 c. Milk, cream, or sour cream
8. Get 1/2 tsp salt
9. Prepare 1/2 tsp dried rosemary
10. Make ready 1/2 tsp dried thyme
11. Take 1/4 tsp pepper

Perfect for breakfast, lunch or brunch. You can use any mushrooms that you like. Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta. Think of frittata as an Italian cousin to the French omelet, with a few notable differences.

Instructions to make Tomato, spinach, and mushroom frittata:

1. Preheat oven to 400°.
2. Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
3. Add spinach and stir and cook until wilted, about 2 minutes.
4. Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
5. Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp… it imparts great flavor and allows you to remove the cooked frittata from the pan.
6. Pour egg mixture evenly over vegetables.
7. Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.

Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta. Think of frittata as an Italian cousin to the French omelet, with a few notable differences. Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together. Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Try this one pan black bean, tomato, and spinach frittata on Meatless Monday.

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