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.
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
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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The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
This was delicious! I was worried about putting my nonstick pan under the broiler, so I turned the temp to 500 and put the pan on the top rack. Turned out well.
So happy this was a success, Marion. Thank you for taking the time to comment!
Are there enough words to express how good this frittata is? No. No, there are not!
Glad it was a hit, Caroline!
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I will have to try this! It sounds yummy and would be a perfect lunch for me.
I hope you enjoy it, Beth!