Spinach and Mushroom Frittata 🍳
Baked eggs studded with earthy mushrooms and fresh spinach, a one-skillet brunch that feeds a crowd.
Ingredients (serves 4)
- 10 Eggs
- 5 oz fresh Spinach
- 8 oz Mushroom
- 1/2 cup Cheddar Cheese
- 3 tablespoons Butter
- 1 small Onion
- Salt
- Black Pepper
- 1/4 teaspoon Nutmeg
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Try AnychefInstructions
- 1
Preheat oven to 375°F.
- 2
Melt butter in a 10-inch cast iron or oven-safe skillet over medium heat. Dice onion and add to skillet, cook 3 minutes until softened.
- 3
Slice mushrooms and add to skillet, cook 5 minutes until they release their moisture and begin to brown.
- 4
Add fresh spinach in handfuls, stirring until wilted, about 2 minutes.
- 5
Whisk 10 eggs in a bowl with salt, pepper, nutmeg, and 1/4 cup water. Pour evenly over vegetables in skillet and sprinkle cheddar on top.
- 6
Transfer skillet to oven and bake 12 minutes until eggs are set but center is still slightly jiggly.
- 7
Remove from oven, let cool 2 minutes, slice into wedges.
