An Italian frittata is basically an egg bake. Usually, its filled with vegetables but can be filled with anything you desire. As Italian families don’t generally eat eggs for breakfast, a frittata is generally served for pranzo – lunch, or cena – dinner. We grew up on these frittata dishes, which my mom made generally with zucchini.

Mushroom and Spinach Frittata

  • Servings: 8 people
  • Difficulty: medium
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  • 8 extra large eggs
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese
  • 8 oz baby bella mushrooms
  • 2 green onions, diced
  • 4 oz spinach
  • 1/2 tsp salt
  • 2 tablespoons extra virgin olive oil
  • Red Pepper Flakes to taste


  1. Preheat oven to 400 degrees. Spray or oil a large, round baking dish.
  2. Set a frying pan over medium high heat. Add the extra virgin olive oil and red pepper flakes and allow to heat for a minute or two. Add the mushrooms and sauté for 2-3 minutes. Add green onion and salt. Cook until mushrooms and onion are soft, about another 2-3 minutes.
  3. Add the spinach and cook just until wilted – about 1 minute. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together eggs, milk and parmesan cheese. Set aside.
  5. Place vegetables into an even layer on the baking dish. Pour the egg mixture on top, and finish by drizzling over some olive oil.
  6. Bake for 30 minutes, or until the center of the pan is just slightly jiggly. Remove from oven and let sit for 15 minutes before serving.

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