Spinach Mushroom Tomato Frittata

Frittatas are the perfect solution when you have a variety of veggies that need to be used up.  Have some tomatoes, eggplants, and zucchini that are about to go bad?  Make a frittata.  Need to use up some asparagus and cauliflower? Can you say frittata?  Here is my recipe for a spinach mushroom tomato frittata.


  • 2 teaspoons olive oil
  • 2 garlic cloves (minced)
  • 1 white onion (chopped)
  • 4 cups baby spinach leaves (chopped)
  • 8 oz button mushrooms (chopped)
  • 1/3 cup sun-dried tomatoes (chopped)
  • 4 whole eggs
  • 4 egg whites
  • 1/3 cup milk
  • salt + pepper to taste
  • 1 tsp. dried basil
  • 1/3 cup feta


  • Preheat oven to 350 degrees.  Heat 2 teaspoons of olive oil in a non-stick pan over medium high heat.  Add the onion and garlic and cook for 3-4 minutes until the onion is browned.  Add spinach and cook for 1 more minute.
  • Whisk together 4 whole eggs, 4 egg whites, and 1/3 cup milk.  Add in salt, pepper, and basil.
  • Spray a baking dish with non-stick spray.  Place spinach, onion, mushrooms, and sun-dried tomatoes in the dish.  Pour whisked mixture overtop.
  • Bake for 35-40 minutes.  Sprinkle with feta cheese and return to the oven for 3-4 minutes.  Remove and let cool.

To Note:  Turn these into mini-breakfast bite, by making them in a cupcake pan.

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