Mushroom, Spinach & Cheese Frittata
Eggs, cremini, wilted spinach and parm and mozz finish.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Stovetop start, oven finish = best frittata texture. The stovetop sets the bottom and edges; the oven cooks the middle gently without scrambling. All-stovetop frittatas turn rubbery on the bottom by the time the top sets.
Ingredients
Everything below makes 4 servings.
- 8large eggs
- ¼ cupwhole milk
- 2 tbspolive oil
- 1 tbspunsalted butter
- 8 ozcremini mushroomssliced 1/4-inch
- 1 mediumshallotthinly sliced
- 2garlic clovesminced
- 4 cupsbaby spinach
- 1 tspfresh thymeleaves only
- ⅓ cupgrated parmesanhalal-certified for halal default
- ½ cupshredded mozzarella
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 290calories
- 19gprotein
- 5gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 375F.
- Slice mushrooms 1/4-inch, slice shallot thinly, mince garlic.
- In a bowl, whisk eggs and milk and ½ tsp kosher salt and pepper and 0.17 cup parm until smooth.
Cook mushrooms
Heat olive oil in the oven-safe skillet over medium-high. Add mushrooms in a single layer and salt. Cook 5-6 min undisturbed, then stir, cook 3 more min until deeply browned and dry. Don't crowd - mushrooms steam first, brown second.
9 min · hands onAromatics and greens
Drop heat to medium. Add butter, shallot, garlic, thyme. Cook 2 min until shallot is soft. Add spinach in handfuls, tossing until wilted (90 sec).
4 min · hands onPour and set bottom
Spread veg evenly. Pour eggs over. Tilt pan to even it out. Cook over low heat 4-5 min, without stirring, until edges set but center is still loose.
5 min · hands onTop and bake
Sprinkle mozz and remaining parm over the top. Transfer skillet to 375F oven. Bake 10-12 min until center is just set and the top is golden in patches.
12 min · hands offRest and slice
Let rest 5 min - eggs keep cooking on residual heat and finishes setting. Slice into 4 wedges and serve.
5 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Tear 3 oz prosciutto into the pan with the mushrooms; pork = not halal. Adds about 2 minutes.
Fold 3 oz flaked smoked salmon into the egg mix.
Toss 4 cups arugula with lemon and olive oil. Adds about 3 minutes.
1:1 oat milk for the splash; 3 tbsp nutritional yeast for parm; vegan mozz on top.
What keeps
Frittatas are best fresh - texturally they're fragile and dairy weeps when reheated. Eat within 30 min of slicing.
If you must save: room-temp slices keep 2 hr; refrigerated slices reheat OK in a 325F oven 8 min but lose some loft.
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