This Spinach Mushroom Frittata is filled with fresh spring vegetables and baked cheesy eggs over soft sautéed potatoes. The vegetables add a pop of color and texture to the fluffy yet creamy egg and yogurt base.
Ingredients
- 1 cup yellow potatoes diced / cut small (~½ inch cubes)
- 5 oz shiitake mushrooms sliced (~2 cups)
- 2 cups scallions diced (~2 bunches)
- 1 cup spinach packed
- ½ cup red radish cut in half, top to bottom, then sliced (~4-5 ea.)
- 1 cup aged white cheddar cheese shredded (~4 oz.)
- 8 ea large eggs
- ⅓ cup plain yogurt
- ½ tsp salt
- Pinch black pepper fresh ground
- olive oil as needed
Instructions
- Preheat oven to 325F. Grease a 10” cast iron skillet* with olive oil and set aside.
- Add 1 Tbsp olive oil to a separate medium fry pan and bring to medium heat. Once hot, add diced potatoes and lightly sprinkle salt over potatoes. Once browned, spread potatoes in an even layer in the greased 10" cast iron skillet.
- Next, add the shiitake mushrooms to the frypan and lightly sprinkle salt over the mushrooms, adding additional olive oil to the pan if needed. Once browned, move mushrooms in an even layer over the potatoes in the greased pan.
- Add spinach and scallions to the frypan. Lightly sprinkle with salt. Stir in pan until spinach has wilted. Move cooked spinach and scallions in an even layer over the mushrooms in the greased pan.
- Add sliced radish to the frypan. Lightly sprinkle with salt. Cook until radish is translucent. Remove frypan from heat.
- Sprinkle grated cheddar cheese over the layer of spinach and scallions in the 10" cast iron skillet. Spread cooked radish over the layer of cheese.
- In a small mixing bowl, lightly beat eggs, yogurt, salt and black pepper together. Pour beaten eggs over vegetables and cheese in the greased pan.
- Move cast iron skillet to the oven and bake for ~45 minutes at 325F, until eggs rise in the middle of the pan and edges have started to lightly brown. Enjoy!
Notes
*Can sub any pan of choice, but cooking time will vary based on the size of the pan. To cook in an 8x8 pan, baking time will be ~50-55 minutes.
To keep dairy-free, sub dairy-free cheddar cheese for shredded cheddar, and plain dairy-free yogurt or sourcream for the plain yogurt.
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