How to make Mushroom and Spinach Frittata
Ok, let’s start by heating the oven to 350 degrees Fahrenheit. Then gather all the ingredients – olive oil, heavy cream, eggs, garlic, yellow onion, mushrooms, vegetable broth, salt & pepper, spinach, and goat cheese.
Then, we’ll go ahead and whisk together the heavy cream and the eggs in a mixing bowl.
Next, grab your 10″ cast iron skillet and heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the onions and sauté until translucent – about 4-5 minutes. Then, add the chopped mushrooms, salt and pepper, and vegetable broth – Sauté until the mushrooms are soft – about 4-5 minutes. Add the spinach and sauté until wilted – about 2 minutes.
After the vegetables are sautéd, gently stir in the heavy cream and egg mixture before crumbling the feta evenly over the skillet.
Return the cast iron skillet to medium heat just until the eggs begin to set in the bottom of the pan – about 3-4 minutes. (Check the bottom of the pan by gently sliding a small spatula on the bottom of the cast iron skillet. If there is resistance, that means that the bottom has started to set.) Place the cast iron skillet in the 350-degree Fahrenheit oven and bake for 20-25 minutes until the egg is set in the middle and the edges are golden brown.
Slice, serve and enjoy!
Mushroom and Spinach Frittata
Equipment
- 10" cast iron skillet
- spatula
- mixing bowl
- whisk
Ingredients
- 1 tbsp olive oil
- 1/3 cup heavy cream
- 12 medium eggs
- 2 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1 8 oz container mushrooms, chopped
- 1/4 cup vegetable broth
- salt and pepper, to taste
- 3-4 cups spinach (stems removed if preferred)
- 1 4 oz pkg goat cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together heavy cream and eggs in a large bowl.
- Heat olive oil over medium heat in a 10" cast iron skillet.
- Add garlic and sauté for 1 minute until fragrant.
- Add the onions and sauté until translucent, about 4-5 minutes.
- Add the chopped mushrooms, salt and pepper, and vegetable broth and sauté until the mushrooms are soft, 4-5 minutes.
- Add the spinach and sauté until wilted, about 2 minutes.
- Gently stir in the whisked eggs and heavy cream mixture, then crumble the feta evenly over the skillet.
- Return the skillet to medium heat just until the eggs begin to set in the bottom of the pan, about 3-4 minutes. (Check the bottom of the pan by gently sliding a small spatula on the bottom of the skillet. If there is resistance, that means that the bottom has set.)
- Place the skillet in a preheated 350 degree Fahrenheit oven and bake for 20-25 minutes until the egg is set in the middle and the edges are golden brown.
- Serve and enjoy!
