Spinach, mushroom and cheddar frittata

Spinach, mushroom and cheddar frittata

Frittata is an egg based dish, similar to an omelet, but enriched with meats, vegetables and cheeses.
In Bulgaria and some other European countries, frittata is seen as an equivalent to an omelet. Eggs are beaten and combined with the other ingredients and then cooked on slow heat.

Today's recipe is for spinach, mushroom and cheddar frittata

Servings- 2

Ingredients:

2 cups baby spinach
2 cups sliced mushrooms (I'm using baby Bella)
3 eggs
2 streaks green onion
1 tbsp butter
1 cup shredded cheddar cheese
salt and black pepper to taste

Directions:

You can cook the frittata in the oven, using an oven safe skillet, or cook it on the stove over low  to medium heat, making sure you cover with a lid, so the top part cooks quicker.

1. Heat oven to 350 F (175C). If you are cooking it on the stove, set a saucepan over medium to low heat. Spread butter over the pan, so the frittata doesn't stick.
2. Beat eggs in a bowl and season with salt and pepper.
3. Heat a pan over medium heat and add butter and mushrooms. Cook until water disappears.  Add spinach and cook until it has wilted down. Season with some salt to taste.
4. Remove from heat and mix with the eggs. Add green onion.
5. Pour into an greased oven safe dish / pan and and add cheese and bake for 15-20 minutes in the oven.  If you are cooking on the stove, make sure you cover the pan with a lid, which will help the frittata to cook evenly. Do not over cook.
6. Serve with sliced tomatoes or salsa.

Spinach, mushroom and cheddar frittata