When it comes to a light, healthy, simple and tasty dinner, frittata is a great choice. If you are looking for a vegetarian version, you are in the right place, as today we bring you a simple and delicious recipe for a vegetarian mushroom, spinach and mozzarella frittata. Enjoy!
Vegetarian Mushroom, Spinach and Mozzarella Frittata
Serves: 8
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients:
- 500 g champignons, thickly sliced
- 4 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 medium leek, pale part only, finely sliced
- 150 g baby spinach
- 12 free-range eggs
- 100 g Mozzarella cheese, roughly chopped
- ½ cup Parmesan cheese, finely grated
- 50 ml extra virgin olive oil
- 60 g butter
- 300 ml Greek yoghurt, traditional style
- 1 medium lime, juiced
- ½ cup parsley leaves, coarsely chopped
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ + ½ tsp freshly ground black pepper
Instructions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Preheat oven to 180°C.
Step 3
Place half the oil and half the butter in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add half the lime juice, half the garlic, 1 teaspoon of Himalayan salt, 1 teaspoon of dry seasoning and ½ teaspoon of pepper and mix to combine. Cook for another 5 minutes or until the mushrooms are tender and fragrant. Leave covered to keep warm.
Step 4
Meanwhile, add the remaining oil and butter to a medium frying pan over medium heat. Add the onion, leek and remaining garlic and cook, stirring for 5 minutes, or until tender. Add the spinach and remaining seasoning and cook until wilted.
Step 5
Place the eggs and yoghurt in a large bowl and whisk to combine. Add the parsley, half parmesan and half Mozzarella and mix well.
Step 6
Add the leek mixture to the egg mixture, mix well and pour into a large glass baking dish. Pour over the mushroom mixture and sprinkle with the remaining Parmesan and Mozzarella. Bake for 20 minutes, or until the filling turns golden. Set aside for 10 minutes before serving.
Serving suggestions:
- Serve with fresh garden salad
- Serve with yoghurt, traditional style
Tips:
- Sprinkle the frittata with toasted almond flakes
- Replace Greek yoghurt with yoghurt of your choice, or cooking cream
- Store leftover frittata in an airtight container in the refrigerator for up to 5 days
- Store leftover frittata in an airtight container in the freezer for up to 2 months
try this Vegetarian Mushroom Frittata and don’t forget to share recipe with your friends!
Looking For More Recipe Ideas? Check These Out:
- Vegetarian Gnocchi in Tomato Sauce
- Healthy Alkaline Detox Soup
- Parmesan and Cottage Cheese Polenta Slices
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.