Spinach and Mushroom Frittata
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Spinach and Mushroom Frittata

For Psoriasis
Gluten Free
0 kcal
0 gfat
0 gcarbs
0 gprotein

Nutrition Notes

Gluten Free *

This Spinach and Mushroom Frittata recipe is appropriate for a gluten-free diet.

For Psoriasis *

This Spinach and Mushroom Frittata recipe can be suitable for individuals with psoriasis as it inclu... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

  • 8 large eggs
  • 1/4 cup whole milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 4 ounces Fontina cheese, shredded (about 1 cup)
  • 8 ounces sliced mixed fresh wild mushrooms (such as cremini, shiitake, button, and/or oyster mushrooms); the Test Kitchen used two 4-ounce packages of cleaned mixed mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup sliced shallots (from 2 medium [2 ounces total] shallots)
  • 5 ounces fresh baby spinach, coarsely chopped (about 4 cups)

Preparation

  1. 1

    Step 1

    Preheat oven to 400°F with rack in upper third position. Whisk together eggs, milk, mustard, thyme, garlic salt, pepper, and kosher salt in a medium bowl. Fold in cheese. Set aside.
  2. 2

    Step 2

    Heat a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms and oil; cook, stirring often, until mushrooms start to brown, about 2 minutes. Add shallots; cook, stirring occasionally, until starting to soften, about 4 minutes. Add spinach in batches, stirring until wilted after each addition. Reduce heat to medium.
  3. 3

    Step 3

    Pour egg mixture into skillet, and tilt skillet to distribute egg evenly over vegetables. Cook over medium until eggs around edges of skillet begin to set, 1 to 2 minutes. Remove from heat.
  4. 4

    Step 4

    Transfer skillet to preheated oven. Bake until frittata is puffed and set, 10 to 12 minutes. Remove from oven. Serve hot, warm, or at room temperature.
  5. Bon appetit!

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