Spinach and Mushroom Frittata

Nutrition Notes

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 4 ounces Fontina cheese, shredded (about 1 cup)
• 8 ounces sliced mixed fresh wild mushrooms (such as cremini, shiitake, button, and/or oyster mushrooms); the Test Kitchen used two 4-ounce packages of cleaned mixed mushrooms
• 2 tablespoons olive oil
• 1/2 cup sliced shallots (from 2 medium [2 ounces total] shallots)
• 5 ounces fresh baby spinach, coarsely chopped (about 4 cups)

Preparation

1. 1

   Step 1

   Preheat oven to 400°F with rack in upper third position. Whisk together eggs, milk, mustard, thyme, garlic salt, pepper, and kosher salt in a medium bowl. Fold in cheese. Set aside.
2. 2

   Step 2

   Heat a 10-inch ovenproof nonstick skillet over medium-high. Add mushrooms and oil; cook, stirring often, until mushrooms start to brown, about 2 minutes. Add shallots; cook, stirring occasionally, until starting to soften, about 4 minutes. Add spinach in batches, stirring until wilted after each addition. Reduce heat to medium.
3. 3

   Step 3

   Pour egg mixture into skillet, and tilt skillet to distribute egg evenly over vegetables. Cook over medium until eggs around edges of skillet begin to set, 1 to 2 minutes. Remove from heat.
4. 4

   Step 4

   Transfer skillet to preheated oven. Bake until frittata is puffed and set, 10 to 12 minutes. Remove from oven. Serve hot, warm, or at room temperature.

5. Bon appetit!