Spinach Mushroom Frittata

Ingredients

10 large eggs

1/3 cup of milk or heavy cream

3/4 teaspoon of kosher salt

Freshly ground black pepper, to taste

1/2 cup of Parmesan cheese 

2 tablespoons of olive oil

1 red onion, sliced

2 cloves of garlic, minced

8 ounces of fresh mushrooms, sliced

8 ounces of fresh spinach 

Directions

1. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the eggs and milk until they are completely blended. Then, whisk in the salt, pepper, and Parmesan cheese. 

2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the onions and mushrooms together until the onions are soft and the mushrooms are browned, about 8 minutes. Add the garlic to the pan and sauté for another minute. Then, add in the spinach and sauté until wilted, about 2 to 3 minutes.

3. Pour the egg mixture into the skillet. Rearrange the spinach and mushroom mixture into an even layer. Cook for about 5 to 6 minutes over medium heat until the bottom is set and lightly browned. Sprinkle the top with a little more Parmesan cheese. 

4. Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan. Let rest for 10 minutes, then cut into wedges and enjoy!

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