Mushroom and Spinach Frittata

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 6-ounce bag Baby spinach
- 1 Garlic cloves
- 1 10 ounce bag Presliced mushrooms

Refrigerated
- 8 Eggs

Baking & Spices
- 1 Salt and freshly ground pepper

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Dairy
- 2 tbsp Low-fat milk
- 1/4 cup Parmesan, grated

Time
Cook: 45M

Found on cooking.nytimes.com

cooking.nytimes.com

236 0 2017-08-05 01:31:12

Title:	Mushroom and Spinach Frittata Recipe
Descrition:	Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly The frittata is great for dinner, breakfast, brunch or lunch.

Mushroom and Spinach Frittata

Produce
- 1 6-ounce bag Baby spinach
- 1 Garlic cloves
- 1 10 ounce bag Presliced mushrooms

Refrigerated
- 8 Eggs

Baking & Spices
- 1 Salt and freshly ground pepper

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Dairy
- 2 tbsp Low-fat milk
- 1/4 cup Parmesan, grated

The first person this recipe

cooking.nytimes.com

236 0

Found on cooking.nytimes.com

Site Name

NYT Cooking

Site Title

Mushroom and Spinach Frittata Recipe

Site Description

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly The frittata is great for dinner, breakfast, brunch or lunch.

Mushroom and Spinach Frittata

Mushroom and Spinach Frittata Recipe

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly The frittata is great for dinner, breakfast, brunch or lunch.

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