Description
A delicious Mushroom Frittata that’s easy to make and perfect for any meal. Packed with veggies and cheese.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1/21/2 teaspoon fine salt
- 1/41/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups mushrooms
- 1/2 cup sliced red onion
- 1 garlic clove
- 3 cups baby spinach leaves
- 21/2 teaspoons chopped fresh herbs
- 1/4 cup crumbled feta cheese
Instructions
- Heat & Prep Skillet: Start by heating a well-oiled cast-iron skillet over medium heat until it is hot and shimmering. You are looking for a little smoke, but be cautious not to let it get too dark. Too little oil can cause sticking, which can lead to issues while serving.
- Sauté Mushrooms & Veggies: Add the sliced mushrooms, red onion, and garlic to the skillet. Let them cook until they are nice and tender, about five minutes, stirring occasionally. Keep an eye on the timing; overcooked veggies will lose their fresh flavor.
- Whisk Eggs & Season: In a separate bowl, whisk together the eggs, milk, salt, and pepper until you obtain a frothy texture. This ensures they will mix well with the veggies later, so be sure not to overdo the salt.
- Pour & Cook on Stovetop: Gently pour the egg mixture over the sautéed mushrooms, onions, and garlic in the skillet. The mixture should start to set around the edges almost immediately. Allow it to cook on the stove for a couple of minutes before transferring to the oven.
- Bake to Set the Frittata: Transfer the skillet to the oven and bake until the center is just set, usually about fifteen minutes. You will notice the blend of eggs and veggies cooking. Avoid overcooking as this can lead to a dry frittata.
- Cool & Slice to Serve: Allow the frittata to cool for a few minutes before slicing. This makes it easier to cut and preserve those beautiful layers. Avoid cutting too soon, as it may fall apart.
Notes
- Storage Tips: Once cool, transfer leftover frittata slices to an airtight container and store them in the fridge for up to 4 days. This frittata can also be frozen for 3 months.
- Expert Tips: Use a well-seasoned cast-iron skillet to prevent sticking. Let the frittata sit for a few minutes after baking to set. If the frittata’s center is undercooked, extend the bake time by 2-3 minutes, checking doneness with a toothpick. Lower the heat if the edges burn while the center remains wobbly.
- Reheating Instructions: To reheat the frittata, place slices in a preheated oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve with a side of fresh fruit, pair with baby roasted potatoes for a hearty brunch, or add a mixed green salad for a light meal.
- Recipe Variations: Replace mushrooms with spinach and tomatoes for a different flavor. Add cooked sausage or bacon for extra protein. Use different cheese types such as cheddar or gouda for variety.
- Ingredient Notes: When adding vegetables, aim for about 2 cups of your favorites to prevent wastage and boost nutrition. Use unsweetened plant-based milk instead of regular milk for a dairy-free frittata. If substitutes are needed, opt for goat cheese instead of feta cheese for variations.
Nutrition
- Calories: 198
- Sugar: 3g
- Sodium: 501mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 289mg