You are|Are|Again} looking for idea recipes mushroom and spinach frittata that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mushroom and spinach frittata should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom and spinach frittata, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare mushroom and spinach frittata good wherever you are, because as long as you know the trick, this dish is able become dish special.

Ingredients and seasonings required exist in prepare

1. Take 6 eggs
2. Take 400 gr spinach
3. Take 250 gr mushroom
4. Take 1 bunch spring onions
5. Use 50 gr grated cheddar
6. Use 2 tablespoons avocado oil
7. Prepare Salt and pepper

Saute your spinach and mushrooms in broth or olive oil. Mix in your garlic at the end when everything is cooked. Place all ingredients in a baking dish and mix well. Chop, slice and dice the spinach, mushrooms, onion and pepper.

Instructions to make Mushroom and Spinach Frittata:

1. Preheat oven to 180° C fan.
2. Chop spring onions and mushrooms.
3. Beat the eggs well, add half of the grated cheese.
4. Add the avocado oil in a oven proof pan. Add the spring onions and cook for a couple of minutes.
5. Add chopped mushrooms and cook on medium heat until nice and gold.
6. Add spinach, add a lid to help water evaporate. Once it reduced the volume in half, cook uncovered.
7. Season with salt and pepper. Cook until all liquid evaporates.
8. Add the egg mixture and cook for another 5 minutes on the stove help with the crust.
9. Sprinkle the rest of the cheddar and add to the oven for 35 min.
10. Once cooked leave it to cool completely before removing from pan.
11. Done and ready to serve!

To a medium cast-iron skillet, heat the olive oil over medium-high heat. Add the spinach and saute for one more minute, or until the spinach cooks down and becomes wilted. Crack all of the eggs into a bowl. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Heat a large oven-proof skillet over medium high heat.

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