Loaded Veggie Frittata with Spinach, Mushrooms and More!

Lately I’ve been craving quiche and I’m not exactly sure why. What I do know is that when I get farm fresh eggs from the market, I just can’t wait to cook them up. Solution to my craving? Make a frittata. A frittata is like a thick omelette except you don’t flip it, it gets baked in the oven, and then sliced up like a piece of pizza to enjoy. This is one of those recipes my Mom would make on a night when she was trying to use up ingredients we already had. Also, with a total prep and cook time of about 30 minutes, it is a great meal full of protein to get you through the day. Did I mention this dish is suitable for breakfast, lunch, or dinner? Winner winner chicken dinner right there!



I threw in cremini mushrooms, grape tomatoes, chives from my garden, and fresh spinach to make this creation. I love the mild onion flavor the chives provide, and I also like the way they looked after the frittata was baked. They were like little blades of grass poking through the eggs and I am totally okay with that. Nothing like enjoying the fruits of your labor!

Jam of the recipe: “You Don’t Love Me Like You Used To” by The Lone Bellow. Their harmonies are heaven.

Loaded Veggie Frittata
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 2
  • 6 eggs
  • 2 tbs extra virgin olive oil
  • 1 shallot, diced
  • 8 grape tomatoes, cut in fourths lengthwise
  • 10 sprigs of chives, chopped
  • 3 cremini mushrooms, diced
  • 2 handfuls of spinach leaves
  • 1 tbs parmesean cheese
  • 1 tsp salt
  • 1 tsp pepper
  • Pinch of cayenne
  1. Preheat oven to 375.
  2. Crack 6 eggs into bowl and whisk together, adding a little water to thin them out.
  3. Mix the chives into the eggs with the salt, pepper and cayenne. Set aside.
  4. In a saute pan, heat the evoo on medium and add the shallots, mushrooms, and tomatoes and cook for 5 minutes or until they begin to soften.
  5. Add the spinach and add a pinch more of salt and pepper.
  6. Pour in the egg mixture and cook for 5 minutes on medium heat (at this point the outer rim of the eggs should begin to cook and pull away from the pan).
  7. Sprinkle the parmesean cheese on to the top of the frittata.
  8. Place the pan into the oven and cook for 10-12 minutes, or until eggs begin to set and top becomes golden brown.
  9. Serve with a light salad and enjoy!


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