Oyster Mushroom and Spinach Frittata
- 8 oz oyster mushrooms, chopped
- 2 cups fresh spinach, roughly chopped
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped oyster mushrooms and cook until tender, about 5-7 minutes.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted.
- In a large mixing bowl, whisk together the eggs, Parmesan cheese, milk, basil, salt, and pepper.
- Pour the egg mixture over the cooked mushrooms and spinach in the skillet, ensuring the ingredients are evenly distributed.
- Cook the frittata on the stovetop for 3-4 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let the frittata cool for a few minutes before slicing and serving.
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