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

Step-by-step instructions:

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted.
  4. In a large mixing bowl, whisk together the eggs, Parmesan cheese, milk, basil, salt, and pepper.
  5. Pour the egg mixture over the cooked mushrooms and spinach in the skillet, ensuring the ingredients are evenly distributed.
  6. Cook the frittata on the stovetop for 3-4 minutes, or until the edges begin to set.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
  8. Remove from the oven and let the frittata cool for a few minutes before slicing and serving.

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