Mushroom Frittata

A beautiful breakfast on a weekday that takes almost no time at all, heck yes you can have it all! Perhaps don't copy me, but I'll put my frittata in the oven, hop in the shower, come out and eat! It's like someone else is making you breakfast!


PREP TIME: 3 minutes

BAKE TIME: 10 minutes

TOTAL TIME: 13 minutes


1 Frittata


Eggs (3)

Shiitake Mushrooms (1, Small, Sliced)

Portobello Mushrooms (½, Small, Sliced)

Oyster Mushrooms (3 Small)

Baby Spinach (8 Small Leaves)





Small Mixing Bowl

Fork (Or Whisk)

8 Inch Nonstick Oven Safe Frying Pan

MAKE YOUR FRITTATA. preheat your oven to 375°.

In your mixing bowl, combine your eggs, salt, and pepper.

Beat it all together using your fork (or whisk).

Liberally coat your frying pan with butter.

Pour in your beaten eggs.

Evenly sprinkle your mushroom slices over the top of your eggs.

Place your baby spinach leaves evenly and as prettily over your mixture as possible.

Bake for 10 minutes.

Remove from the oven with great caution--do not forget to use an oven mitt!

Slide your frittata easily out of your frying pan and onto the plate you plan to serve it off of.