Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tomato, spinach, and mushroom frittata. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

This frittata with vegetables added to it is delicious and healthy. The vegetables are a nourishing combination of spinach, mushrooms and tomatoes. This dish is perfect for busy folks.

Tomato, spinach, and mushroom frittata is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Tomato, spinach, and mushroom frittata is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook tomato, spinach, and mushroom frittata using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tomato, spinach, and mushroom frittata:

1. Get olive oil, divided
2. Get sliced baby portobello mushrooms
3. Make ready quartered cherry tomatoes
4. Get garlic, crushed
5. Make ready fresh spinach, torn
6. Make ready eggs
7. Make ready Milk, cream, or sour cream
8. Take salt
9. Take dried rosemary
10. Take dried thyme
11. Take pepper

This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe that's chock full of vegetables. By the time my slow pokes are ready, so is the frittata for a very healthy start to our mornings. This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Store leftovers in the refrigerator for up to a week, and reheat in the microwave.

Steps to make Tomato, spinach, and mushroom frittata:

1. Preheat oven to 400°.
2. Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
3. Add spinach and stir and cook until wilted, about 2 minutes.
4. Meanwhile, whisk together eggs, dairy, salt, rosemary, thyme, and pepper.
5. Push vegetables to the side of the pan and add the remaining tablespoon of olive oil. Coat the pan and sides well. Don't skimp… it imparts great flavor and allows you to remove the cooked frittata from the pan.
6. Pour egg mixture evenly over vegetables.
7. Bake 11-13 minutes or until eggs are completely set. Let stand 5 minutes (helps you get it out of the pan) and serve.

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some.

So that’s going to wrap it up for this exceptional food tomato, spinach, and mushroom frittata recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!