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Spinach, Mushroom and Fontina Frittata

In Egg Dishes, Gluten-Free Options, Vegetarian
by Ann on 25/10

If you are an egg fan and haven’t yet tried making a frittata, I highly recommend you do!  Not only are frittatas easy and quite versatile — allowing for the incorporation of a wide variety of vegetables, cheeses, herbs and protein — they are economical and so very satisfying.

I think this savory egg dish is almost foolproof.  By following the simple instructions, it is hard to have a flop!  Moreover, one large frittata eliminates the need to make several smaller omelets–some inevitably getting cold.  Leftovers are always a treat and can be served warm or room temperature.

 

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Spinach, Mushroom and Fontina Frittata

Fontina is a mild-tasting cheese that pairs nicely with mushrooms. Feel free to substitute Parmesan or, for a bigger flavor punch, feta cheese. Although I opted for a vegetarian version this time, I often sauté two ounces of diced pancetta or prosciutto until lightly crisp for its smoky flavor boost.

  • 8 eggs, lightly beaten
  • 2 tablespoons milk
  • 3/4 teaspoon kosher salt and freshly ground pepper to taste
  • 1-2 tablespoons olive oil
  • 1 small onion, diced (about 3/4 cup, red or yellow)
  • 8 ounces baby bellas or mushrooms of choice, chopped
  • 3 ounces spinach, roughly chopped (a little over half of a typical 5-ounce bag–a little more works, too, as it cooks down substantially)
  • 3/4 cup shredded Fontina cheese, divided

  1. Preheat oven to 425 degrees.
  2. Mix eggs with milk, salt and pepper in a medium bowl.
  3. Heat one tablespoon olive oil over medium-high heat in a 10-inch cast iron skillet or other oven-safe skillet.
  4. Sauté the onion until is begins to soften, 2-3 minutes. Add the mushrooms and sauté, stirring frequently, until golden brown and caramelized, about 8 minutes more. Cooking the mushrooms really well brings out their best flavor.
  5. Add the spinach and cook until completely wilted, another 1-2 minutes. Add another tablespoon of olive oil if the skillet become dry at any point.
  6. Reduce the heat to medium-low and pour in the egg mixture. Cook, stirring gently, until the eggs begin to set but do not begin to scramble.
  7. When eggs are just set, gently stir in 1/2 cup of Fontina and cook for 2-3 minutes more, without stirring, until eggs begin to set around the edges.
  8. Transfer the pan to the oven and bake until the eggs are just set in the middle, 4-5 minutes.
  9. Remove from oven and switch to broil setting.
  10. Sprinkle the remaining 1/4 cup cheese over the top and broil for 1-2 minutes, watching very closely, or until top is golden brown.