Spinach, Mushroom and Fontina Frittata

By Ann Fulton

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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
  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. 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.
  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.
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  1. Marion Barker

    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.

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