Rye Free Spinach and Mushroom Frittata

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

8 large eggs
¼ tsp fine sea salt
¼ tsp black pepper
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
4 cups baby spinach, loosely packed
2 tbsp fresh thyme leaves
3 oz fresh mozzarella, torn into small pieces

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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