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Spinach, Broccoli & Mushroom Frittata

Ingredients

  • 1/4 cup plus 2 tablespoons unsalted butter
  • 4 large mushrooms, sliced
  • 2 minced garlic cloves
  • 1 (27 oz) can Glory Foods Seasoned Spinach; liquid pressed out
  • 3/4 cup steamed broccoli
  • 6 large (room temperature) eggs
  • 1/4 cup heavy cream
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt

Directions

  1. Heat oven to 375 degrees F.
  2. Melt 1/4 cup butter in a high-sided 8” skillet.
  3. Add garlic and mushrooms; sauté for 2 minutes.
  4. Add spinach, stir well and cook an additional minute.
  5. Drain off any excess liquid then stir in broccoli.
  6. Beat eggs with the cream, lemon pepper and salt.
  7. Melt remaining butter and stir into egg mixture. Pour over vegetables and transfer to the oven to bake for 20 minutes or until set. Invert onto a large, flat plate.

Prep Time

15 minutes

Cook Time

20 minutes

Servings

2 large or 4 small

Made With

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Spinach, Broccoli & Mushroom Frittata

Prep Time

15 minutes

Cook Time

20 minutes

Servings

2 large or 4 small

Ingredients

  • 1/4 cup plus 2 tablespoons unsalted butter
  • 4 large mushrooms, sliced
  • 2 minced garlic cloves
  • 1 (27 oz) can Glory Foods Seasoned Spinach; liquid pressed out
  • 3/4 cup steamed broccoli
  • 6 large (room temperature) eggs
  • 1/4 cup heavy cream
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt

Directions

  1. Heat oven to 375 degrees F.
  2. Melt 1/4 cup butter in a high-sided 8” skillet.
  3. Add garlic and mushrooms; sauté for 2 minutes.
  4. Add spinach, stir well and cook an additional minute.
  5. Drain off any excess liquid then stir in broccoli.
  6. Beat eggs with the cream, lemon pepper and salt.
  7. Melt remaining butter and stir into egg mixture. Pour over vegetables and transfer to the oven to bake for 20 minutes or until set. Invert onto a large, flat plate.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print