Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata

I like making frittatas on Sunday mornings so I can have quick, healthy, and easy breakfasts for a few days during the week. They are so easy to make, can use up whatever you have in the refrigerator, and they are a healthy way to start your day. I found some mushrooms, onions, spinach, and Swiss in the fridge so that’s what I used in this frittata but it would also be good with bacon, ham, or sausage in there too.

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 15-20 minutes. Add the spinach to the skillet then season with sea salt and freshly cracked pepper, to taste. Toss until well combined.

Place some of the mushroom & onion mixture and Swiss cheese into the bottom of the tart pan. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

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Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata

Yield: 8

Cook Time: 30 min.

Ingredients:

1 tbsp of olive oil
1/2 sweet yellow onion, chopped
8 oz button mushrooms, sliced
2 cups of baby spinach
1/4 cup Swiss cheese, diced
8 eggs
2-3 tbsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 15-20 minutes. Add the spinach to the skillet then season with sea salt and freshly cracked pepper, to taste. Toss until well combined.

Place some of the mushroom & onion mixture and Swiss cheese into the bottom of the tart pan. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

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9 Responses to “Baked Caramelized Mushroom, Onion, Spinach, and Swiss Cheese Frittata”

  1. 1

    Angie@Angie's Recipes — April 6, 2014 @ 8:37 pm

    Awesome frittata, Pam. I need to get some mushrooms to make this today!

    [Reply]

  2. 2

    Hari Chandana — April 7, 2014 @ 4:46 am

    Looks awesome!!

    [Reply]

  3. 3

    Kim in MD — April 7, 2014 @ 9:45 am

    Pam- I have said this many times, but it’s true. You are the QUEEN of frittatas and baked eggs recipes! Seriously, every recipe I have tried is always delicious! This recipe is no exception and I can’t wait to try it!

    [Reply]

  4. 4

    Marjie — April 7, 2014 @ 12:40 pm

    Planning ahead for weekday mornings is always brilliant.

    [Reply]

  5. 5

    Chris @ The Café Sucré Farine — April 7, 2014 @ 3:52 pm

    What a delicious and versatile breakfast, lunch, brunch or dinner. Love it!

    [Reply]

  6. 6

    Jovina Coughlin — April 7, 2014 @ 4:53 pm

    All the veggies I like in a frittata. Looks delicious. I like having leftovers also. They taste just as good a fws days later as they did the first day.

    [Reply]

  7. 7

    rosita — April 7, 2014 @ 6:03 pm

    Hermoso y saludable me encanta la espinaca,abrazos

    [Reply]

  8. 8

    Joanne — April 7, 2014 @ 7:01 pm

    I made a pretty boring fritatta last week so now I feel like i should make up for it with something like this!

    [Reply]

  9. 9

    Candice — April 9, 2014 @ 5:19 am

    Looks like a yummy way to enjoy a spring breakfast or brunch!

    [Reply]

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