The Dish's Mushroom, Scallion, & Spinach Frittata

The Dish's Mushroom, Scallion, & Spinach Frittata

Looking for a healthy way to spice up your date night? Meet this frittata recipe topped with mushrooms, spinach, and scallions for the perfect dinner that you and your special someone will love. Plus, it's Alec and Hilaria Baldwin-approved, so if nothing else, that should tell you how great it is.

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2 tbsp olive oil ( divided )
1 1/2 cups sliced cremini mushrooms
3 scallions ( sliced )
6 oz baby spinach ( roughly chopped )
1 clove of garlic ( minced )
1 tsp red pepper flakes
Kosher salt and black pepper ( to taste )
6 eggs ( lightly beaten )
2 tbsp Almond or soy milk
1 15-ounce can of chickpeas, drained & rinsed

Preheat the oven to 400° F

Place 2 tablespoons of olive oil into a medium, non-stick pan. Add the mushrooms and cook until brown, about 4 to 5 minutes.

Add in the scallions and the garlic and saute until soft. Then add in the thyme and red pepper flakes. Season with salt and stir in the spinach and chickpeas.

Add the milk to the lightly beaten eggs and season with a little salt. Pour into the pan with the mushrooms and wilted spinach and stir constantly, pulling the egg mixture away from the sides until the eggs start to slightly set, about 2 minutes.

Place the frittata into the oven and bake for 6-8 minutes until it has set but still jiggles slightly when you shake the pan.

Remove from the oven and set aside to rest. And then serve!

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