Spinach, Mushroom, and Tomato Frittata

Serves 4

  • 1 pound fresh spinach, stemmed, washed and torn into bite-sized pieces

  • ½ pound fresh mushrooms, washed and medium sliced

  • ½ cup onion, finely chopped

  • Salt and pepper to taste

  • 4 large eggs

  • 2 teaspoons fresh oregano, finely chopped

  • 2 teaspoons fresh parsley, finely chopped

  • 1 tablespoon fresh basil, finely chopped

  • 2 tablespoons, olive oil

  • ½ cup grated Swiss cheese

  • ¼ grated parmesan cheese

  • 1 cup fresh tomatoes, small diced

Place an oven rack four inches from the broiler and preheat it. In a small bowl, whisk the eggs and set aside. Heat the olive oil over high heat in a 10 inch, oven-proof, nonstick skillet. Add the onions and mushrooms, and sauté until tender-- about 5 minutes. Add spinach and cook until wilted-- about another five minutes. Add herbs to eggs and quickly whisk again, and pour onto spinach mixture. Cook until the bottom of the frittata is a golden brown and set around the edges. Sprinkle the frittata with the cheese and place under the broiler. When the eggs are just set and the cheese is melted, remove the pan from the broiler. Loosen the bottom and sides of the frittata with a spatula and slide it out onto a serving plate. Portion, top with tomatoes, and serve immediately.


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