This Mushroom and Spinach Frittata is a simple, satisfying dish that highlights the earthy depth of fresh mushrooms and the gentle sweetness of wilted spinach. Dijon mustard and fresh thyme add subtle complexity, while creamy Fontina brings richness without heaviness. Baked until just set, this frittata is equally at home on the breakfast table, served as part of a relaxed brunch, or sliced and enjoyed later in the day. It’s a versatile, dependable recipe that makes excellent use of seasonal market produce.
INGREDIENTS:
8 large eggs
1/4 cup whole milk
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
4 ounce mild cheese, shredded (about 1 cup)*
8 ounces sliced mixed fresh mushrooms (such as cremini, shiitake, button, or oyster)
2 tablespoons olive oil
1/2 cup sliced shallots (about 2 medium)
5 ounces fresh baby spinach, coarsely chopped (about 4 cups)
*We like Schoch Family Farmstead’s East of Edam or Junipero cheese, or Rocky Oak Goat Creamery’s mild Gouda, or Fontina
METHOD:
Preheat the oven to 400°F. Position a rack in the upper third of the oven.
In a medium bowl, whisk together the eggs, milk, Dijon mustard, thyme, garlic salt, black pepper, and kosher salt until well combined. Fold in the shredded cheese. Set aside.
Heat a 10-inch ovenproof nonstick skillet over medium-high heat. Add the olive oil and mushrooms. Cook, stirring often, for about 2 minutes, until the mushrooms begin to brown.
Add the sliced shallots and cook for about 4 minutes, stirring occasionally, until they start to soften.
Add the spinach in batches, stirring after each addition until just wilted. Reduce the heat to medium.
Pour the egg mixture evenly over the vegetables. Tilt the skillet gently to distribute the eggs evenly. Cook on the stovetop for 1 to 2 minutes, just until the edges begin to set.
Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, or until the frittata is puffed and set in the center.
Remove from the oven and allow the frittata to rest for a few minutes before slicing. Serve hot, warm, or at room temperature.
SUGGESTED USES:
- Serve with a simple green salad and crusty bread for lunch or dinner
- Add to a brunch spread alongside roasted potatoes and fresh fruit
- Slice and tuck into sandwiches or wraps for an easy next-day meal
- Cut into small squares for potlucks or appetizer platters
- Pack for picnics — this frittata travels well and tastes great at room temperature
CHEF’S NOTE:
This frittata adapts beautifully to individual servings. Lightly grease 6 to 8 oven-safe ramekins and divide the cooked vegetables evenly among them. Pour the egg mixture over the top, filling each ramekin about three-quarters full. Place the ramekins on a baking sheet and bake at 400°F. for 12 to 15 minutes, or until the centers are just set. Serve warm or at room temperature.
