Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tomato, spinach, and mushroom frittata. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Tomato, spinach, and mushroom frittata is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Tomato, spinach, and mushroom frittata is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started 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 that.

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

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

Instructions 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. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!