italian frittata
I took ingredients that I already had in the fridge and decided to make a frittata. I did not have a recipe but was very pleased with the end product. I cooked it in a 12-inch cast iron skillet so clean up was easy!
Blue Ribbon Recipe
The egg and vegetable medley in this simple frittata is divine. The eggs are soft and creamy. All the veggies pair well together and the Italian seasoning packs a punch of flavor. Quick and easy, this frittata is great for breakfast, brunch or even dinner.
prep time
30 Min
cook time
25 Min
method
Bake
yield
Makes 8 pie-size slices
Ingredients
- 1 cup chopped fresh spinach
- 2 - large cloves of garlic, minced
- 1/2 - sweet onion, diced
- 2 - roma tomatoes, chopped
- 1 - package of baby bella mushrooms, washed and sliced
- 1 1/2 teaspoons Italian spaghetti seasoning
- 8 - eggs, scrambled
- 1 cup shredded mozzarella cheese
- 1/2 cup half and half
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
How To Make italian frittata
-
Step 1Chop onion, garlic, spinach and tomatoes. Add to cast iron skillet, over medium heat, along with the mushrooms. Let cook 6-7 minutes or until softened. -
Step 2Add mozzarella cheese, half and half, salt, pepper and Italian spaghetti seasoning to scrambled eggs and stir thoroughly.
-
Step 3Poor egg mixture over cooked ingredients in the cast iron skillet. Give it a good stir to blend everything well.
-
Step 4Place skillet in 350 degree oven for 20 minutes.
-
Step 5Serve with buttered toast and fresh fruit.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Tag:
#Quick & Easy
Collection:
Breakfast In Bed
Method:
Bake
Culture:
American
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes