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Article: Mushroom & Spinach Frittata

Mushroom & Spinach Frittata

Servings: 2


  • 4 eggs
  • 1/3 cup, sliced mushrooms
  • 1/3 cup, spinach
  • 1/4 cup, gruyere cheese
  • salt and pepper
  • 3 tablespoons, il Fustino Mission EVOO


Heat EVOO in a medium-sized skillet.

Saute sliced mushrooms and spinach until almost cooked through. In a separate bowl, beat eggs and season with salt and pepper, fold gruyere into egg mixture.

Pour egg mixture over the top of the sauteed vegetables.

Cook uncovered over medium heat for 5 to 7 minutes until eggs are cooked through.

Slice and enjoy!