Vegetarian Frittata with Mushrooms

I know I have posted this recipe a few times in the past, but never with my amended version of added mushrooms. Also, I don't think I have a photo of the final dish; so I think an update would be nice. This is our favorite go-to frittata recipe. Yummy, healthy, and easy to put together!

Vegetarian Frittata
Adapted From: Pasta & Co. Encore cookbook

Ingredients:
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
1 (6 OR 8 oz.)package of sliced fresh mushrooms (either crimini or button work well)
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die (I use jarred roasted red pepper, dried thoroughly with paper towels)
1-2 cloves of garlic, minced
8 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated Parmesan cheese

Directions:
Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned.Add mushrooms and cook until tender. Add garlic and saute for another minute. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a large bowl just until yolks and whites are blended. Add salt, pepper, Parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed.

(PREPARE AHEAD NOTE: If needed, dish can now be set aside, covered, and refrigerated, for up to 8 hours before baking.)

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not over bake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the pan with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.

Jen's Notes:
You could easily substitute Egg Beaters or a combo of yolks and whites to cut down on calories and fat in this dish. Even with normal eggs, it is still a pretty healthy meal. We usually just serve this frittata along with a simple loaf of bread and butter.





The Result:
Great, as usual!!! This really is a family favorite!!!