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Friday Frittata: Mushroom, Red Pepper, and Spinach

Frittata. My mom always makes it. Mostly on Friday nights. And recently I understood why. I got home one Friday night, and had no idea what to make for dinner. Then it hit me. I had mushrooms, red peppers and spinach in the fridge that I needed to get rid of, so why not make a frittata with them? A frittata is similar to an omelette, but baked, or a crustless quiche.
They are perfect for when you have some leftover ingredients, be it meat, vegetables, cheese, etc and want to use them up. Not to mention it’s quick and easy to make, especially on nights when you’re not in the mood to make an elaborate dinner. My mom had it right all along.

Read on to see how I made my mom’s frittata with leftover ingredients (recipe below).

I chopped up all my ingredients (onion, red peppers, mushrooms). I didn’t chop the spinach, but got it ready anyway.

vegetables edited


Then I heat up some olive oil in a pan. Make sure that the pan you use is oven-safe.
I then added the chopped onions and let them sweat.



Once they were fragrant (about 1 minute), I added the red pepper.

onions and peppers edited


Then I added the mushrooms and let all the ingredients cook. While the ingredients are cooking, this is a good time to prepare your egg mixture. I beat eggs in a bowl and added a bit of milk, parmesan cheese and fresh Italian parsley.

onions, peppers, mushrooms edited

I then added the spinach to the pan. Don’t be afraid to add a lot of spinach, since it will cook down significantly.

spinach edited

Then add your egg mixture to the pan. Let it cook a little on the stove (about 5 mins).


Then place your pan in the oven. Cook for about 25-30 mins or until the edges of the frittata start to brown and the eggs become golden. I also topped the frittata with fresh ricotta that I had in the fridge. Because really, everything tastes better with ricotta.

frittata edited

And there you have it! Your Friday night frittata. 


Mushroom, Pepper and Spinach Frittata
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961 calories
33 g
1148 g
66 g
59 g
19 g
917 g
1054 g
23 g
0 g
42 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 961
Calories from Fat 591
% Daily Value *
Total Fat 66g
Saturated Fat 19g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 33g
Cholesterol 1148mg
Sodium 1054mg
Total Carbohydrates 33g
Dietary Fiber 6g
Sugars 23g
Protein 59g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tbsp olive oil
  2. 1/2 white onion, chopped
  3. 1 red pepper, chopped
  4. 5 white mushrooms, sliced
  5. 2 cups spinach leaves
  6. 6 eggs
  7. 2 tbsp parmesan cheese
  8. Splash of milk
  9. Pinch of Italian parsley
  10. Salt and Pepper to taste
  1. Preheat oven to 350 degrees.
  2. Heat olive oil up in a pan. Add onions and let sweat, about 1 minute. Add red peppers to pan and let cook, about 2 minutes. Add mushrooms to pan and cook all ingredients together until tender, but not too soft. Add salt and pepper to taste.
  3. At this time, prepare egg mixture. Beat eggs together in a bowl and add parmesan, parsely, milk, and salt and pepper to taste.
  4. Add spinach to the pan with mushrooms and pepper and cook down.
  5. Add egg mixture to to pan and cook on stove for about 5 mins.
  6. Put pan in the oven and bake for 25-30 mins or until frittata starts to brown on the edges.
  7. Remove from oven and transfer to a serving dish.
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