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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crack eggs into a bowl and season with salt and pepper.
Add milk and whisk well.
Heat a pan and add butter.
Add chopped garlic and saute until fragrant.
Add chopped mushrooms and saute until caramelized.
Add chopped spinach and mix well. Season with salt, oregano, and chilli flakes.
Once the spinach is cooked, pour the egg mixture over the vegetables.
Sprinkle cheese on top.
Cover the pan and let it cook until the eggs are set.
Once cooked, serve the frittata with bread of your choice.
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Use any type of cheese you prefer for a different flavor.
Ensure the pan is well-heated before adding the butter to prevent sticking.
Can I use frozen spinach?
Yes, just make sure to thaw and drain it well before using.
What type of bread pairs well with this frittata?
Any bread of your choice will work, but crusty bread is a popular option.
Can I add other vegetables?
Absolutely, feel free to add bell peppers or onions for extra flavor.
How do I know when the frittata is done?
The frittata is done when the eggs are set and no longer runny.
Can I make this frittata in the oven?
Yes, you can transfer the pan to a preheated oven to finish cooking if your pan is oven-safe.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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