Spinach and Mushroom Frittata
A creamy, nutrient-packed mushroom and spinach frittata baked to golden perfection, offering a wholesome and easy-to-make meal suitable for any time of day.
Equipment
- 1 Large Non-Stick Skillet
- 1 Whisk
- 1 8-Inch (20 cm) Square Baking Dish
- 1 Spatula
Ingredients
- 6 large eggs
- 60 ml 1/4 cup milk
- 250 ml 1 cup shredded cheddar cheese
- 1 medium onion thinly sliced
- 115 g 4 oz white button mushrooms, sliced
- 45 ml 3 tablespoons unsalted butter
- 500 ml 2 cups fresh baby spinach leaves
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 180°C (350°F) and position the rack in the middle. Generously butter an 8-inch (20 cm) square baking dish to prevent sticking and set it aside for later use.
- Mix Eggs and Dairy Base: In a large mixing bowl, crack the eggs and whisk them thoroughly with the milk until well combined. Stir in the shredded cheddar cheese and season lightly with salt and pepper. Set the mixture aside while you prepare the vegetables.
- Sauté Vegetables: Heat the butter in a spacious non-stick skillet over medium heat. Add the sliced onions and mushrooms, cooking them gently until they become tender and golden brown, about 6-8 minutes. Season with salt and pepper during cooking to enhance flavor. Stir in the baby spinach and cook for another minute until wilted, stirring constantly to ensure even cooking.
- Combine Mixture and Transfer to Dish: Remove the skillet from heat and transfer the cooked vegetables into the bowl with the egg and cheese mixture. Stir gently but thoroughly to evenly distribute the veggies throughout the egg base. Pour the combined mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake the Frittata: Place the baking dish in the preheated oven and bake for approximately 25 minutes. You’ll know it’s ready when the frittata is lightly golden on top, puffed up, and set in the center. To check doneness, insert a knife or toothpick — it should come out clean.
- Serve and Enjoy: Allow the frittata to cool slightly before cutting it into four squares. Use a spatula to carefully lift each piece out of the dish. Serve warm for a comforting meal or enjoy it cold as a quick, nutritious snack.
Notes
- Make It Your Own: Feel free to swap cheddar cheese for mozzarella or feta for a different flavor profile.
- Add More Veggies: Try adding diced bell peppers or zucchini for extra texture and nutrition.
- Storage Tips: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Meal Prep Friendly: This frittata keeps well and can be made ahead for convenient breakfasts or lunches on busy days.
- Egg Substitutions: For a dairy-free version, substitute milk with unsweetened almond milk and use a plant-based cheese alternative.
