Spinach Frittata
I make this recipe year-round but especially enjoy it with fresh spinach from our garden.—Betty Breeden, Elko, Nevada
Ingredients
- 1/2 cup chopped green onions
- 2 tablespoons olive oil
- 10 eggs
- 1/2 cup milk
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 1/2 cup sliced fresh mushrooms
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Reviews
I used fresh spinach, which turned out well. I also used garlic from a tube, which seems to mix in more thoroughly than chopped cloves of garlic. This recipe is open to variation - you could add cheese or bacon for a tasty twist.
It was easy to do. I used fresh spinach and I sauteed the spinach, onions, and the mushrooms before adding the remaining ingredients. I thought it needed some tomato so I served the frittata with salsa.