Spinach and Mushroom Frittata

Summertime means easy access to fresh produce and this year we have our own kitchen garden with lots of veggies to use in our cooking.

We have spinach and kale which are pretty easy to grow, as well as onions of various kinds, strawberries, peas, potatoes and a bunch of herbs and spices.

This frittata has fresh spinach straight from the garden, it doesn’t get any better than that.

You can use a variety of meats or none at all, depends on your preference. We used pork cut into strips, but you can use ground meets as well or maybe crumbled bacon (Mmmm bacon).



6 eggs
60 ml (1/4 cup) milk
a good handful crumbled feta cheese, all depends on your taste.
a pinch of salt and a few grinds of pepper

a lump of butter and same amount of oil (we use avocado oil)
6-8 pork strips
4-6 mushrooms, sliced
1 medium onion, diced
a good handful fresh spinach, chopped
6 sprigs of fresh cilantro (also from the garden), chopped


Turn the oven on to 180 C (350 F).
Mix eggs, milk, salt, pepper and cheese in a bowl.

Prepare the veggies as described above.
In an oven proof pan or skillet, melt the butter and add the oil.
Fry the onions till soft and translucent, add the pork strips and give them a good sear till slightly browned on all sides.
Add mushrooms, spinach and cilantro to the mix and fry for a few minutes.

Pour the egg and cheese mixture over the mushroom and spinach mixture and put the skillet in the oven for about 20-25 minutes till golden brown.



Enjoy with a fresh salad and home baked bread.


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