This spinach and mushroom frittata is a simple, reliable recipe that works for breakfast, lunch, or dinner. Sautéed mushrooms add depth while fresh spinach keeps the dish light and balanced.

Beat eggs and milk in large bowl and set aside. In a large pan coated with cooking spray cook mushrooms till soft, about 5 – 7 minutes. As the mushrooms cook break into small pieces with spatula. Add ...

Add Yahoo as a preferred source to see more of our stories on Google. One of our favorite ways to get our greens is to sauté them until meltingly tender, then toss them into a hearty bowl of pasta.

Joanna Gaines recently posted a recipe for a Spinach, Mushroom & Swiss Cheese Quiche on her website, Magnolia, and it looked so delicious that we immediately wanted to try the recipe out for ourselves ...

When you’re looking for a breakfast or brunch option that makes use of what you’ve got in the pantry and fridge, Food Network star Ree Drummond’s quiche recipe is the way to go. Her dish is the ...

1. Set the oven at 350 degrees. Oil a 9-inch pie pan. 2. In a nonstick skillet over medium heat, heat the 1½ tablespoons olive oil. Add the onion, salt, and pepper. Cook , stirring often, for 8 ...

Learn how to make the perfect mushroom and spinach omelette with this easy and nutritious recipe. Packed with protein and ...

(Mass Appeal) – We’re taking breakfast up a notch! Jessie-Sierra Ross, author of Seasons Around the Table and the blog Straight to the Hips, Baby, joins us this morning to share her recipe for smoky ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SPINACH-MUSHROOM BREAKFAST BAGEL SANDWICH Yield: 1 serving Nonstick cooking spray 1/4 cup frozen chopped spinach, thawed and ...

My family is not big on eggs, but they do love a nice slice of quiche. Luckily for me, the savory egg custard baked in a pie crust is easy to make (especially if you use a refrigerated crust) and ...

Getting your Trinity Audio player ready... Provided by Brent Herrig Frittata This vegetarian frittata goes together so quickly, you can enjoy it on even the busiest weekday mornings—but it also makes ...

I think of porridge as a cold-weather breakfast food, served in a bowl with a spoon, hot enough to melt a pat of salted butter and teaspoon of brown sugar. But when I had dinner at chef Rob Rubba’s ...