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.
Ingredients
Units
Scale
- 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
Instructions
- Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a bowl.
- 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.
- 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.
- 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.
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