Mushroom and Spinach Frittata

A frittata is the most forgiving egg dish you can make. Sauté the mushrooms until they release their water and start to brown, wilt the spinach, spread them in the skillet, pour the eggs over, and cook on medium-low until the edges set. Finish under the broiler for 2-3 minutes until the top puffs slightly and turns golden.

The ratio is 10 eggs to a quarter cup of milk for a 10-inch skillet. Don’t add too many mix-ins, the eggs need to be the star. Slice it into wedges and eat it warm, at room temperature, or straight from the fridge the next day.

How to Make Mushroom and Spinach Frittata

Step 1

Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a bowl.

Step 2

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Cook the mushrooms 5 minutes until golden.

Add onion and cook 3 minutes. Add garlic and cook 30 seconds.

Add spinach and stir until wilted.

Step 3

Spread the vegetables evenly in the skillet.

Pour the egg mixture over the top. Cook without stirring for 4 to 5 minutes until the edges are set but the center is still jiggly.

Step 4

Scatter the goat cheese over the top.

Transfer to the broiler and cook 3 to 4 minutes until the frittata is puffed, set in the center, and golden on top.

Let cool 3 minutes in the pan.

Slide onto a cutting board, top with chives, and cut into wedges.

Mushroom and Spinach Frittata

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4.7 from 3 reviews

• Author: Kalle Bergman
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A frittata is an Italian open-faced omelet that works for breakfast, lunch, or dinner with equal conviction. This one is loaded with sautéed mushrooms, wilted spinach, and goat cheese — started on the stovetop and finished under the broiler until puffed and golden. It is the dinner you make when the fridge seems empty but you find eggs and some vegetables.

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Ingredients

Units USM Scale 1x2x3x

• 10 large eggs
• 1/4 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cups baby spinach
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 2 tablespoons fresh chives, chopped

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Instructions

1. Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a bowl.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Cook the mushrooms 5 minutes until golden. Add onion and cook 3 minutes. Add garlic and cook 30 seconds. Add spinach and stir until wilted.
3. Spread the vegetables evenly in the skillet. Pour the egg mixture over the top. Cook without stirring for 4 to 5 minutes until the edges are set but the center is still jiggly.
4. Scatter the goat cheese over the top. Transfer to the broiler and cook 3 to 4 minutes until the frittata is puffed, set in the center, and golden on top.
5. Let cool 3 minutes in the pan. Slide onto a cutting board, top with chives, and cut into wedges.

Notes

• A 10-inch oven-safe skillet is the right size for 10 eggs — too large and the frittata will be thin and dry.
• The frittata continues cooking after you remove it from the broiler. Pull it when the center still has the slightest jiggle — it will set as it rests.
• This is excellent at room temperature and makes great leftovers. Slice and pack for lunch the next day.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2
• Sodium: 620
• Fat: 22
• Carbohydrates: 4
• Fiber: 1
• Protein: 24
• Cholesterol: 465