Frittata is simple to make and a good way to clean out your fridge and use up your leftover proteins and vegetables. Be sure to precook and season them before adding the egg-dairy mixture.
- 12 eggs
- ½ cup milk/cream/yogurt/sour cream
- 1 cup gruyere and/or cheddar cheese, divided
- 2 cups sliced mushrooms (cremini or portabella)
- 1 small onion, diced
- 2 cups chopped spinach
- 1 teaspoon kosher salt
- Ground pepper
- 2 tablespoons olive oil and/or butter
- Preheat your oven to 375° Fahrenheit.
- Whisk eggs in a bowl and add dairy of your choice, half of the cheese, and a teaspoon of salt until well blended. Set aside.
- Use a 9 or 10-inch oven-safe non-stick pan or a cast-iron skillet. Heat over medium-high heat, add oil/butter and brown the mushrooms. Avoid over stirring so they brown nicely and not steam.
- Add onions in and cook for about 2 minutes.
- Mix the spinach in and cook until wilted. Season the vegetables with a pinch of salt and some ground pepper. Make sure they are evenly distributed on the bottom of the pan.
- Pour the egg mixture over the vegetables. Add the rest of the cheese on top.
- Cook for about a minute, until the edges are set.
- Place the pan/skillet in the oven and bake for about 10-12 minutes, until eggs are just set in the center. You may also brown the top under the broiler during the last two minutes of baking. Avoid over baking.
- Slide the frittata out of the skillet and onto a plate. Serve while warm or at room temperature!