Spinach, Mushroom & Cheese Frittata
A fluffy, stovetop-to-oven frittata loaded with wilted spinach, sautéed mushrooms, and melted cheese. Ready in 20 minutes and perfect for any day of the week.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 16g
Ingredients
- 8 large eggs
- ¼ cup whole milk
- 1.5 tbsp unsalted butter
- 8 oz mushrooms, cremini or button
- 3 cups fresh spinach, packed
- 1 medium shallot, minced
- ¾ cup gruyère or cheddar, grated
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Slice mushrooms 1/4-inch thick.
- 2
Whisk eggs with milk, salt, and pepper in a bowl until well combined.
- 3
Heat butter in a 10-inch oven-safe skillet over medium-high heat until foaming, ~60 seconds.
- 4
Add mushrooms and shallot; cook 4 minutes until mushrooms release liquid and soften.
- 5
Add spinach in batches, stirring until wilted, ~90 seconds.
- 6
Pour egg mixture over vegetables and scatter cheese on top.
- 7
Cook undisturbed on stovetop for 2 minutes until edges start to set.
- 8
Transfer skillet to oven; bake 8-10 minutes until center is just set and top is light golden.
- 9
Let cool 2 minutes, slice into wedges, and serve warm.
Tools you’ll need
- 10-inch oven-safe skillet
- large mixing bowl
- whisk
- cutting board
- knife
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