Herb-Roasted Mushroom & Potato Frittata
15min
30min
4
616
Chef's Note
For the best texture, don't overcook your frittata - it should be just set in the center when you remove it from the oven as it will continue to cook slightly as it cools. If you prep the vegetables the night before, this becomes a quick morning meal that's perfect for a weekend brunch.
Tags
Ingredients
12 oz cremini mushrooms
1 lb russet potatoes
12 large eggs
8 large egg whites
1/2 cup milk
6 oz feta cheese
2 tsp fresh rosemary
2 tsp fresh thyme
4 cloves garlic
2 tbsp olive oil
1 medium red bell pepper
4 cups spinach
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and dice 1 lb of russet potatoes into 1/2-inch cubes. Clean and slice 12 oz of cremini mushrooms.
- 3
Mince 4 cloves of garlic and chop 2 tsp each of fresh rosemary and thyme.
- 4
In a large oven-safe skillet, heat 1 tbsp of olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes until they begin to soften, stirring occasionally.
- 5
Add the sliced mushrooms, minced garlic, and diced red bell pepper to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.
- 6
Stir in 4 cups of spinach and cook until wilted, about 2 minutes.
- 7
In a large bowl, whisk together 12 large eggs, 8 large egg whites, and 1/2 cup of milk. Season with 1 tsp of salt and 1/2 tsp of black pepper.
- 8
Sprinkle the chopped herbs and 1/4 tsp of red pepper flakes over the vegetable mixture in the skillet.
- 9
Pour the egg mixture over the vegetables. Crumble 6 oz of feta cheese over the top.
- 10
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 11
Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set in the center and lightly golden on top.
- 12
Remove from the oven and let cool for 5 minutes before slicing into quarters and serving.
Nutrition Information (per serving)
616
39g
69g
21g
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