Why you’ll love it
A frittata is the most forgiving egg dish there is — no flipping, no fuss. This one is packed with earthy mushrooms and spinach, a handful of cheese, and it goes from stovetop to oven in one skillet. Serve it warm for brunch, at room temperature for lunch, or cold straight from the fridge at midnight. No judgment.
Quick facts
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Servings: 4
Ingredients
- 8 large eggs
- 1/4 cup (60ml) milk or cream
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 small shallot or 1/2 onion, finely diced
- 3 cups (90g) baby spinach
- 1/2 cup (50g) shredded Gruyère, Swiss, or mozzarella
- 2 tablespoons chopped fresh herbs (parsley, chives, or thyme)
Instructions
- Heat the oven to 375°F (190°C). In a large bowl, whisk the eggs, milk, salt, and pepper until just combined.
- Cook the vegetables. Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook 5–6 minutes, undisturbed at first, until browned. Add the shallot and cook 2 minutes more. Stir in the spinach and cook until wilted, about 1 minute. Season with a pinch of salt.
- Add eggs and cheese. Pour the egg mixture over the vegetables and tilt the pan to distribute. Sprinkle the cheese evenly over the top. Cook on the stovetop for 2 minutes, until the edges just begin to set.
- Bake. Transfer the skillet to the oven and bake 12–15 minutes, until the center is just set (a slight jiggle is fine — it firms up as it rests).
- Rest and serve. Let it rest 5 minutes, then sprinkle with fresh herbs, slice into wedges, and serve.
Tips
- No oven-safe skillet? Wrap the handle of a regular skillet tightly in foil, or slide the frittata under the broiler for the last few minutes instead of baking.
- Don’t overbake. Pull it when the center still trembles slightly — carryover heat finishes the job and keeps it custardy, not rubbery.
- Variations: Swap mushrooms for diced bell peppers or zucchini; swap Gruyère for feta or goat cheese.
- Storage: Keeps 3 days refrigerated. Reheat gently or enjoy cold.