Mushroom and Spinach Frittata
Standard · 45 min · Serves 4 · Italian
Dietary: vegetarian, pescatarian, gluten-free, nut-free
Eggs, milk and cheddar baked with browned mushrooms, onion and wilted baby spinach until puffed and lightly golden, then cut into squares.
Ingredients
For 4 servings
Egg mixture
- 6 egg
- 60 ml milk
- 100 g cheddar cheese, grated (1 cup)
- 0.5 tsp salt, to taste, for the eggs and the vegetables
- 0.25 tsp black pepper, to taste, for the eggs and the vegetables
Vegetables
- 3 tbsp butter, plus more for the dish
- 1 onion, thinly sliced
- 115 g mushroom, white button, sliced
- 60 g spinach, baby (2 cups)
Steps
- Heat the oven to 180°C (350°F), with a rack in the middle. Butter a 20 cm (8 inch) square baking dish well, so the frittata lifts out cleanly.
Egg mixture
- In a large bowl, whisk the eggs and milk together until no streaks of white remain. Stir in the cheddar, season with salt and pepper, and set aside.
Vegetables
- Melt the butter in a large nonstick skillet over medium heat. Add the onion and mushrooms, season with salt and pepper, and cook, stirring now and then, for 5 to 8 minutes, until the mushrooms have given up their liquid and both are lightly browned.
- Add the spinach and cook for about 1 minute, stirring constantly, just until it wilts.
Bake
- Tip the vegetables into the egg mixture, stir well, and pour into the baking dish, spreading the vegetables evenly.
- Bake for about 25 minutes, until puffed and lightly browned and the center no longer looks wet when you press it gently.
- Cut into four squares and lift them out with a spatula. Serve warm or cold. Leftovers keep, covered, in the fridge for up to 3 days.