Spinach & Mushroom Frittata
I love a frittata because it is eggy tastiness, super easy to make, a one pan creation and essentially a quiche without the crust. I have nothing against a quiche, I just prefer the egg-based deliciousness of a frittata. We usually opt for a weekend frittata when we have an overabundance of eggs and veggies in our fridge and that’s exactly what happened here. Two, we were heading to the Seacoast Microbrew Fest and needed some fueling before the beer drinking festivities, see my notes below about the beer fest.
Frittatas can be created with many different combinations of meat, cheese and veggies. A Mediterranean Frittata is usually my go-to if we have feta in the house and I usually accompany the feta with spinach, tomato, black olives and maybe some basil, yum. Since we had no feta and fresh baby bellas, a Spinach & Mushroom Frittata seemed fitting. This was packed with Spinach goodness and completely satisfying, I hope you enjoy.
If you do try it or have a version similar, please share in the comments because I’m always looking for inspiration 🙏
Ingredients
- EVOO
- 1TBS of unsalted butter
- 8 Baby Bellas or White Button Mushrooms, sliced to your liking
- 2 cloves of garlic, smashed and chopped
- 8oz of Fresh Spinach
- Juices from 1/2 of a lemon
- 7 eggs
- 1/4 cup of cream or 1/2 & 1/2
- 1/2 of Mozzarella Cheese, you could also use Feta or any other mild cheese
- Salt & pepper, for seasoning
Instructions
1. Preheat your oven to 325 degrees.
2. Now prepare your veggies and whisk the eggs and cream in a medium size bowl. I added salt & pepper to my eggs and cream.
3. Warm the EVOO and butter in a non-stick, oven safe pan on medium heat. Now add your mushrooms and saute to remove the extra moisture, ~10 minutes.
4. Once the mushrooms are sauteed and the pan is looking dry, add your garlic. I like to salt & pepper my mushrooms and garlic at this point.
5. Now add your spinach and let that wilt slightly.
6. Now add your eggs and cheese to the pan and stir the ingredients until well combined.
7. Place in the oven and bake for 30 minutes or until your center is set.
8. Serve warm on a platter, if entertaining or directly from the pan.
9. Enjoy and cheers ❤
Don’t forget to share if you’ve tried this recipe or other frittata recipes
You know me, I love a great beer fest and this one was in my hometown ❤ featuring local New Hampshire and Maine seacoast beers 🍻
What I love about a brewfest is that you can experience beers that you don’t typically drink. SoMe Brewing Company in York, ME put out my favorite during this festival, a Peanut Butter Whoopie Pie Stout and boy was it tasty. I’m not a fan of Stouts, but this drank like a Reese’s Peanut cup, so creamy and delicious 😋
Here’s a few more of my favorites from the afternoon:
- Cisco Brewery (Portsmouth, NH) – Crantucket Brut Rose IPA with Cranberry
- I loved the cranberry and it drank light
- Great Rhythm (Portsmouth, NH) – Tropical Haze IPA
- Deciduous Brewing Company (Newmarket, NH) – Heart of Matters IPA
- SoMe Brewing Company (York, ME) – Peanut Butter Whoopie Pie Stout ❤
- Smuttlabs – Lemon Charger IPA 🍋
- I can’t wait for Smuttlabs to open in Dover, NH
- Stripe Nine Brewing (Somersworth, NH) – Wheelhouse NEIPA
- A brand new craft beer brewery creating delicious beers 👍
- Garrison City Beerworks (Dover, NH) – Clip Clip Boom NEIPA 👍
- One of my absolute favorite breweries and this beer is collaboration with Stoneface Brewing (Newington, NH), another local favorite
The other reason I love a beer festival is because I’m always joined by family and great friends, which always leads to an afternoon of laughter and happiness, #lifeisgood ❤
Thank you Seacoast Microbrew Fest, friends and love for a wonderful afternoon, cheers 🍻!
