Spinach Mushroom Frittata

This Spinach Mushroom Frittata is perfect for any meal!! We are having it for dinner tonight & then leftovers for breakfast or lunch tomorrow!

I do love a frittata, there are endless ways to make them, so many various ingredients that make each frittata unique!

I love this, Spinach Mushroom Frittata made with potatoes, canned mushrooms, fresh spinach, eggs & cheese! Nothing wrong with this!

You can serve it with a salad, as a side dish for fish, in a sandwich even! No limits! I just heat ups leftovers in the microwave & it is great!

Here is the recipe

Ingredients

2 small red potatoes

1 can sliced mushrooms, drained well

2 tsp olive or vegetable oil

6 eggs

4 cups fresh spinach

1 1/2 cups ( divided 1 cup/1/2 cup shredded cheese, I used a mix of mozzarella & cheddar because that is what I had I the house! You can really use any cheese you like!

Salt & pepper

Method

Preheat oven to 400f

use a pie plate for this frittata. I sprayed it with non-stick spray

1. Peel & thinly slice the potatoes, put them Into the pie pan with the drained mushrooms. Put the oil on, mix & pop Into the preheated oven. Cook for 20 minutes
2. While the potatoes & mushrooms are in the oven, prepare the rest of the ingredients
3. Cook the spinach in the microwave & then using a kitchen towel, wring the liquid out of the spinach so that it is dry.
4. In a large bowl, beat the eggs, add the drained spinach, add in 1 cup of shredded cheese, salt & pepper. Mix well
5. When the potatoes & mushrooms are finished cooking in the oven, take them out, stir them around, the spread them out evenly in the pan. Carefully but the egg mixture in the pan
6. Sprinkle the extra 1/2 cup of cheese overtop of the egg mixture
7. Bake for 40-50 minutes until cooked & nicely browned
8. Let the frittata rest briefly before serving

Enjoy!