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Spinach and Mushroom Frittata with Mixed Berry Salad Recipe

Spinach and Mushroom Frittata with Mixed Berry Salad recipe


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.


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


Preheat the oven to broil on high and position the rack in the upper third of the oven.
Wash and dry the spinach, mushrooms, and baby greens. Trim and halve the strawberries if included in the mixed berries.
In a large bowl, whisk the eggs until combined and set aside.
Heat an ovenproof skillet over medium-high heat and add olive oil, swirling to coat the bottom.
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.
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.
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.
For the salad, toss the baby greens and mixed berries in a bowl. Add the chopped walnuts and drizzle with raspberry vinaigrette.
To serve, cut the frittata into wedges and divide between plates along with a portion of the mixed berry salad.

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