Frittata di Funghi e Verdure is the perfect way to enjoy a hearty Italian meal packed with vegetables, all in one dish!

1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). This ensures the frittata cooks evenly.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Cook for about 5 minutes until they are soft.

3

Now, add 200 grams of sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they are nicely browned.

4

Add 100 grams of fresh spinach to the skillet and stir until it wilts down, which should take about 2 minutes.

5

In a large bowl, crack 6 eggs and whisk them together. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

6

Pour the beaten eggs into the skillet, making sure to mix in all the vegetables. If you'd like, now is the time to add 50 grams of grated parmesan cheese for additional flavor. Gently stir to combine.

7

Cook on the stove for about 5 minutes until the edges start to set. Then, transfer the skillet to the preheated oven.

8

Bake for about 15 minutes or until the frittata is fully set in the middle and slightly golden on top.

9

Once done, remove the frittata from the oven and let it sit for a few minutes before slicing.

4

• Add herbs like basil or oregano for extra flavor.
• Experiment with different vegetables such as zucchini or broccoli.
• Incorporate cooked bacon or sausage for a meatier version.

• For a fluffy frittata, make sure not to over-stir the egg mixture once added to the skillet.
• Consider using a cast-iron skillet which can go from stovetop to oven seamlessly.
• Let the frittata cool slightly before cutting to ensure neat slices.

• fat: 17 grams
• protein: 15 grams
• calories: 250
• carbohydrates: 10 grams

This frittata is packed with protein from the eggs and nutritious vegetables, making it a healthy choice that's fulfilling and perfect for any meal.

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