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.
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.
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.
Pan and tools
- A 10-inch oven-safe skillet
- Foil if the handle is not oven-safe
- A mixing bowl for the eggs
What to prep first
Whisk the eggs with milk, salt, and pepper, and slice the mushrooms, before the skillet heats. Mushrooms need time to release their liquid.
What to serve with it
Toast, fruit, or a few roasted potatoes. The frittata already has spinach, so you do not need a cooked vegetable.
Leftovers for lunch
Cold wedges are good as they are, or reheat one covered so the eggs do not dry out. It keeps for a few days in the refrigerator.
If it goes wrong
A wet frittata usually means the mushrooms were not cooked until their liquid evaporated. Give them more time before the eggs go in. A burnt bottom and raw top means the skillet was too hot. Finish it in the oven, not on a roaring burner.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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