Spinach Mushroom Frittata

A tender skillet egg dish with sautéed mushrooms, spinach, onion, and creamy goat cheese, finished gently in the oven.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 8 eggs
• 8 ounces mushrooms
• 5 ounces spinach
• 0.5 medium onion
• 0.5 cup milk
• 3 ounces goat cheese
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Place an oven rack in the center position and heat the oven to 375°F. Thinly slice the mushrooms and onion, and roughly chop the spinach if the leaves are large. (about 5 min) — 375°F
2. Whisk the eggs, milk, kosher salt, and black pepper in a medium bowl until smooth. Crumble in half of the goat cheese and set aside. (about 3 min)
3. Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their moisture and begun to brown, 6 to 8 minutes. (about 8 min) — Medium heat
4. Add the spinach and cook until just wilted, about 1 minute. Spread the vegetables into an even layer. (about 1 min) — Medium heat
5. Pour the egg mixture over the vegetables. Cook without stirring until the edges are set and the center remains loose, 3 to 4 minutes. Sprinkle the remaining goat cheese over the top. (about 4 min) — Medium heat
6. Transfer the skillet to the oven and bake until the center is puffed and just set, 8 to 10 minutes. The frittata should reach 160°F in the center; avoid overbaking. (about 10 min) — 375°F
7. Rest for 5 minutes, then cut into wedges and serve warm. (about 5 min)