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.
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees.
- Mix eggs with milk, salt and pepper in a medium bowl.
- Heat one tablespoon olive oil over medium-high heat in a 10-inch cast iron skillet or other oven-safe skillet.
- 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.
- 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.
- 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.
- At this point, 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.
- Transfer the pan to the oven and bake until the eggs are just set in the middle, 4-5 minutes.
- Remove from oven and switch to broil setting.
- 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.
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