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Spinach and Mushroom Frittata with Mixed Berry Salad Recipe

Spinach and Mushroom Frittata with Mixed Berry Salad recipe

Stashcook

This is a yummy egg dish with spinach, mushrooms, and cheese. It comes with a berry salad with a sweet dressing. It's good for breakfast or lunch. You cook it in a pan and then in the oven.

Ingredients

8 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
3/4 cup shredded mozzarella cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup walnuts, chopped
1 package (5 oz) mixed berries (strawberries, blueberries, raspberries)
60 ml raspberry vinaigrette
1 package (5 oz) baby greens

Method

1
Preheat the oven to broil on high and position the rack in the upper third of the oven.
2
Wash and dry the spinach, mushrooms, and baby greens. Trim and halve the strawberries if included in the mixed berries.
3
In a large bowl, whisk the eggs until combined and set aside.
4
Heat an ovenproof skillet over medium-high heat and add olive oil, swirling to coat the bottom.
5
Add the spinach and mushrooms to the skillet, season with salt and pepper, and cook for about 3 minutes until the spinach wilts and mushrooms soften.
6
Reduce heat to medium-low and pour the egg mixture over the spinach and mushrooms. Cook without stirring for about 5 minutes until the bottom and sides are firm but the top is still slightly runny.
7
Sprinkle mozzarella cheese over the frittata and place the skillet in the oven. Broil until the top is set and cheese is melted, about 3-4 minutes. Remove from oven.
8
For the salad, toss the baby greens and mixed berries in a bowl. Add the chopped walnuts and drizzle with raspberry vinaigrette.
9
To serve, cut the frittata into wedges and divide between plates along with a portion of the mixed berry salad.

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