Tuscan Spinach Frittata
A classic Italian frittata packed with caramelized bell peppers, earthy mushrooms, and fresh spinach, perfect for a quick and satisfying lunch.
Prep
15 min
Cook
20 min
Servings
4
Difficulty
medium
Total Time
35 min
Ingredients
Step-by-Step
Preheat your oven to 375°F (190°C).
In a 10-inch oven-safe non-stick skillet, heat the olive oil over medium heat. Add the sliced bell peppers and sauté for 5-7 minutes, or until they start to soften and caramelize.
Add the sliced mushrooms to the skillet and continue cooking for another 3-5 minutes, or until the mushrooms are tender and lightly browned.
Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
In a separate bowl, whisk the eggs together. Pour the whisked eggs over the vegetable mixture in the skillet, making sure to evenly distribute the ingredients.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.