Cook the vegetables before the eggs go in, or the frittata weeps. The center should be just set, not browned hard. It is easier to slice after a short rest.
Prep10 min
Cook20 min
Servings6
DifficultyEasy
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar
How to make it
- Heat the oven to 375°F (190°C). Whisk the eggs, milk, salt, and pepper.
- Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the mushrooms for 5 minutes, until they release liquid and it evaporates.
- Add the garlic and spinach. Stir until the spinach wilts.
- Pour in the eggs and sprinkle on the cheese. Cook for 2 minutes without stirring, until the edge starts to set.
- Bake for 12 to 16 minutes, until the center is set and a knife comes out clean.
- Rest for 5 minutes, then slice.
Kitchen note
If your skillet handle is not oven-safe, wrap it in a few layers of foil or start the eggs in a pie dish.
Substitutions
- Any melting cheese can replace the cheddar.
- Chopped kale can replace the spinach. Wilt it a minute longer.
Storage
Refrigerate slices for up to 4 days. Reheat covered until just warm. Freeze for up to a month if wrapped well.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
Open meal planner →Food safety note: cooking times vary by appliance and ingredient size. Use a food thermometer where the method gives a temperature, and refrigerate leftovers within two hours.