Crispy-Edged Skillet Frittata
Eight eggs, sautéed vegetables, and melted cheese baked together until the edges crisp and the center stays tender. One cast-iron skillet, start to finish in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 18g
Ingredients
- 8 large eggs
- 2 cups, loosely packed baby spinach
- 6 oz, sliced mushrooms
- ¾ cup cheddar cheese, shredded
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat olive oil in a 10-inch cast-iron skillet over medium-high until shimmering, about 90 seconds.
- 2
Add mushroom slices and cook, stirring occasionally, until golden and any liquid evaporates, 5–6 minutes.
- 3
Whisk eggs in a bowl with salt and pepper, then pour into the skillet over mushrooms.
- 4
Cook without stirring over medium heat until the edges start to set, about 3 minutes.
- 5
Scatter spinach and cheese across the top, then transfer to a preheated broiler for 3–4 minutes until the center is just set and edges crisp.
- 6
Slide onto a cutting board, slice in half, and serve hot.
Tools you’ll need
- 10-inch cast-iron skillet
- mixing bowl
- whisk
- spatula or rubber scraper
- broiler or oven set to broil
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