Have you had a spinach mushroom frittata? It’s like a big omelette, packed with veggies and topped with cheese! And while I love the spinach-mushroom combo, if you have another veggie just begging to be used, feel free to throw that in!
With whatever veggies you choose, make sure to cook the veggies until most of the water has been released and evaporated (when they’re soft and brown is a good indication). Otherwise the water will cook with the eggs and you’ll end up with a very soggy frittata . . . mmm soggy frittata.
What I love most about this spinach mushroom frittata is that it’s so wonderfully shareable. Just slice a few wedges and enjoy a snack with friends! Or keep it all to yourself and enjoy it for breakfast all week! Packed with veggies and protein, frittatas make a nutritious meal for any occasion.