Mushroom Frittata Recipe

INGREDIENTS

Preheat oven to 425°F.
Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.12 large eggs,½ cup milk,1 teaspoon kosher salt,¼ teaspoon ground black pepper
Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.2 tablespoons olive oil
Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.1 shallot
Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.2 cloves garlic,2 sprigs fresh thyme
Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.8 ounces cremini mushrooms
Stir in the spinach and cook until wilted, about 3 minutes.2 cups fresh spinach
Transfer the mushroom mixture to a plate or bowl.
Heat another tablespoon of oil in the skillet and swirl it around until it covers the bottom of the pan.
Pour the egg mixture into the pan.
Add in the mushroom and spinach mixture in an even layer over the eggs.
Sprinkle gruyère cheese over the top.1 cup shredded gruyère cheese
Transfer the skillet to the oven, and bake for 15 minutes, until the eggs have just set.
Top with additional fresh thyme and grated Parmesan cheese.Grated Parmesan cheese

You can use boxed egg whites or a vegan egg substitute in place of the eggs.
Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
You can use butter in place of the olive oil.
You can use rosemary or tarragon in place of the thyme.
Feel free to use your favorite variety of mushrooms.
You can use Swiss cheese in place of the gruyère.
I recommend using a cast-iron skillet for the most even cooking.
Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
Nutritional information does not include optional ingredients.

Storage: Store mushroom frittata in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.