Ingredients
6 large eggs
1/4 cup milk (or cream for richer texture)
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/2 small onion, diced
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
2 tablespoons olive oil or butter
Salt and pepper, to taste
Optional: garlic, herbs (thyme, parsley), red pepper flakes
Instructions
Preheat oven to 375°F (190°C).
Sauté vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add onions and cook until softened. Add mushrooms and cook until browned. Stir in spinach until wilted.
Whisk eggs: In a bowl, whisk eggs, milk, salt, and pepper.
Combine: Pour egg mixture over the vegetables in the skillet. Sprinkle cheese evenly on top.
Cook on stovetop for 2–3 minutes until edges begin to set.
Bake: Transfer skillet to the oven and bake for 12–15 minutes, or until the center is set.
Cool slightly, slice, and serve.
Notes
Cooking Tips
- Use a non-stick or cast iron skillet for easy release.
- Don’t overbake—remove when the center is just set for a tender texture.
- Let it rest 5 minutes before slicing to help it hold shape.
- Add a splash of cream instead of milk for a richer frittata.
Variations
- Meat Lovers: Add cooked bacon, sausage, or ham.
- Low Dairy: Skip cheese or use dairy-free alternatives.
- Veggie Boost: Add bell peppers, zucchini, or tomatoes.
- Herb Flavor: Fresh basil, dill, or chives elevate the taste.
- Mini Frittatas: Pour mixture into muffin tins for grab-and-go portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g