Vegetarian Spinach Florentine Frittata
A quick and simple breakfast or brunch recipe that is gluten free and vegetarian!
extra virgin olive oil
(approximately 2 ounces) (I used white)
(or swiss, or Parmesan)
Preheat the oven to 350F.
Place a large (10 inch wide) nonstick skillet that is oven safe on the stovetop. Heat over medium heat.
Add the oil to the skillet. When the oil is hot, add the mushrooms and chopped spinach. Cook until the spinach is just tender, approximately 3-5 minutes.
While the vegetables are cooking, in a small bowl, whisk together the eggs, cheese, salt, and black pepper.
When the spinach is just tender, add the egg mixture to the skillet. Stir briefly. Let the egg mixture cook until the edges just begin to set, approximately 3-5 minutes.
Turn off the stove and place the oven safe skillet in the oven. Bake until the eggs are completely cooked through and the frittata is dry to the touch on top, approximately 10-12 minutes.
Remove the frittata from the oven. Run a rubber spatula around the edge of the frittata to loosen it and either slide it out or flip it onto a plate. Serve immediately.
To ensure a truly vegetarian frittata, make sure to use a vegetarian cheese.