Easy Spinach Mushroom Frittata
This recipe as written makes for a thin frittata with plenty of veggies in every bite, but you can cook yours up thicker by using a smaller skillet or adding more eggs as desired (may need to adjust cook time).
Servings 4
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped yellow onion
- 8 oz baby bella mushrooms, roughly chopped
- 2 cloves garlic, chopped
- ½ teaspoon crushed red pepper (omit if you're sensitive to spice)
- ½ teaspoon thyme
- ½ teaspoon oregano
- black pepper, to taste
- sea salt, to taste
- 5 oz fresh spinach, roughly chopped
- 6 large eggs
- 1.5 cups shredded cheddar cheese
Instructions
- Heat oil in 12" cast iron skillet until shimmering.
- Add onion and mushroom and saute over medium heat until they start to soften, then add garlic and season with crushed red pepper, black pepper and sea salt.
- Stir in chopped spinach and saute, stirring occasionally, until it wilts.
- Whisk eggs together with thyme and oregano, turn off heat, and push veggies toward the center of the pan.
- Pour eggs in around the edges of the pan, then gently spread out veggies and push eggs towards center to ensure that your egg mixture covers the bottom of the pan.
- Top with shredded cheese and bake at 400 degrees for 12 minutes until eggs are set, then broil for another three minutes until browned.
- Let your frittata sit for a couple of minutes before slicing; it will start pulling away from the sides of the pan when ready.
Note: If you have milk on hand, you can also optionally whisk ¼ cup in with the eggs for a creamier frittata.
Notes
If you have milk on hand, you can also optionally whisk ¼ cup in with the eggs for a creamier frittata.