My love of recipes loaded with veggies meets my desire for a lovely presentation in this delicious spinach, mushroom and onion frittata. This is a great recipe and presentation for any type of brunch, breakfast, bridal or baby shower. The fanciness comes from baking the frittata in a bundt cake pan in the oven.
|Using a Bundt Cake Pan to Make My Fancy Frittata|
I've made frittatas every which way under the sun. This is my favorite way by far because the presentation is so nice and it's so easy to serve. The frittatas made this way still remain attractive on the serving platter long after the serving begins.
|Serving My Fancy Frittata. Ramekin of Salsa in the Center for Topping.|
Change up the serving platters and plates to match your brunch or party theme.
|Bueno! My Fancy Frittata Gets Festive!|
I usually double up the recipe when making frittatas. They freeze up great to serve later.
|Double the Frittata Fun!|
My Fancy Spinach, Mushroom and Onion Frittata
eight servings, one pan
- 4 oz mushrooms, sliced
- medium onion, chopped
- 3 cloves of garlic, minced
- 5 oz spinach, chopped
- 8 large eggs
- 1/4 cup of milk
- 4 oz shredded Parmesan cheese
- 4 oz shredded Cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon of Italian herbs
- salt & pepper to taste
- Preheat oven to 350 degrees.
- Over medium heat saute the mushrooms, onion and garlic in olive oil for about 10 minutes. Add the chopped spinach and saute until tender. Salt & pepper to taste.
- In a mixing bowl whisk together the eggs and milk. Add the Italian herbs.
- Add the sauteed vegetables to the egg mixture and then stir in the cheeses.
- Lightly coat Bundt cake pan with nonstick spray. Pour the mixture into the cake pan and bake at 350 degrees for 30 minutes.
- Allow to cool 5-10 minutes. Use a rubber spatula to ease the sides and then transfer to your serving platter. Serve with salsa in a ramekin or dipping bowl in the center of the frittata.
***Substitute any of your favorite veggies or meats into this recipe.***
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