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
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
Ingredients
- 2bell peppers, sliced
- 8eggs
- 8ozmushrooms, sliced
- 2tbspolive oil
- 4cupsspinach, chopped
Step-by-Step
- 1
Preheat your oven to 375°F (190°C).
5m - 2
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.
7mmedium heat - 3
Add the sliced mushrooms to the skillet and continue cooking for another 3-5 minutes, or until the mushrooms are tender and lightly browned.
5mmedium heat - 4
Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
3mmedium heat - 5
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.
5m - 6
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
15m375°F - 7
Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.
5m