Baked Spinach and Mushroom Frittata

by Finy (follow)
For more recipes by Finy, check out my website:
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Eggs (230)      Mushrooms (190)      Spinach (135)     


Delicious meal, easy and healthy.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 2 - 3

1 - 2 cloves garlic, crushed
small leek - about 100 g, sliced thin
200 g mushrooms, sliced thickly
1 large egg
3 egg whites
cup milk
25 g cheese, grated
Salad of choice

Preheat oven to moderately slow, and line a small round or oblong cake pan with baking paper.

Heat a bit of oil in a frying pan and cook the leek and garlic, stirring until the leek softens.

Add the mushrooms, cook stirring until they are almost tender.

Add the spinach and turn off the heat - the spinach should wilt slightly from the residual heat left.


Discard any liquid if there is any.

Mix the egg, egg whites, milk and cheese in a bowl.

Stir in the vegetable mixture.

Pour the egg mixture into the prepared cake pan.

Bake in the oven for about 30 minutes or until it is just set.

Before and after baking

Put the frittata under a hot grill until browned. Top with baby spinach if desired, or serve with a salad, as I did.

Let stand for a minute or two and slice.


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