Frittatas are like a fool-proof omelette; just prep your veggies and mix into eggs, then pour into a pan and let the oven do the work!
- 12 eggs
- 3 Tb Heavy cream or whole milk
- ½ tsp salt
- 1 Tb. olive oil
- 1 clamshell cremini mushrooms, sliced
- 1 lb spinach, washed and dried
- 1 bunch green onions, white and green, sliced in ½ inch rounds.
- 8 oz swiss cheese
- Preheat the oven to 425 degrees F.
Crack the eggs into a medium mixing bowl. Add heavy cream and salk. Whisk just until the egg yolks and whites are blended. Whisk in half of swiss cheese, reserve the other half for topping the frittata before baking. Set the mixture aside.
- In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat. Add the mushrooms and saute 2-3 minutes, stirring occasionally. Add the green onions and cook for 1 minute. Finally add the spinach and cook until just wilted. Season with salt and pepper to taste.
- Whisk the egg mixture once more and pour over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. Now we add the other half of the reserved swiss cheese. Sprinkle over the top of the egg mixture.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Slice with a sharp knife and enjoy!