Breakfast just got better with the creation of this Spinach, Tomato, and Mushroom Frittata. Simple to make and tons of fresh veggies and proteins! | suebeehomemaker.com
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5 from 2 votes

Creamy Vegetable Frittata

This super quick meal  also makes a delicious breakfast-for-dinner on busy nights and includes tons of healthy vegetables and protein. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: vegetable frittata
Servings: 6 servings
Calories: 238kcal
Author: Sue Ringsdorf

Ingredients

  • 2 Tablespoon olive oil
  • 1/2 large onion - diced
  • 2 cloves garlic - diced
  • 8 oz. sliced mushrooms
  • 1 cup cherry tomatoes - sliced in half
  • 3 cups spinach leaves
  • 8 large eggs
  • 1/4 cup half and half
  • 4 oz. creamy havarti with jalapeño - diced
  • 1 teaspoon onion powder
  • kosher salt and freshly ground black pepper
  • sliced avocado - to serve

Instructions

  • Preheat oven to 400 degrees.
  • Heat a cast iron skillet on stove top, over medium high heat. Add olive oil and onion, and sauté until soft, approximately three minutes. Add garlic, onion powder, salt, and pepper - and stir for 30 seconds. 
  • Add mushrooms and tomatoes to pan, and continue to sauté until vegetables are slightly softened. Add spinach leaves and stir for another minute.  Remove pan from heat.
  • Whip eggs and half and half in separate bowl, and pour on top of the vegetables. Add diced cheese on top, and place skillet in oven.
  • Bake for approximately 20 minutes on 400 degrees.
  • Serve with sliced avocado.

Nutrition

Calories: 238kcal | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 268mg | Sodium: 258mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2075IU | Vitamin C: 11.9mg | Calcium: 185mg | Iron: 2mg