- Mushroom Frittata
Meal Tags: Breakfast, Brunch, Dinner, Lunch, Make-ahead
Dietary Tags: Gluten-free, Nut-free, Vegetarian
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 garlic clove, minced
- 1 cup chopped baby spinach
- Salt and freshly ground black pepper
Preheat the oven to 350°F.
In a large bowl, whisk the eggs and milk. Season it with salt and pepper to taste and set it aside.
In an oven-safe skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring, until it has wilted, about 1 minute. Add the garlic and cook for another 30 seconds. Pour the egg mixture into the skillet and mix well.
Bake until the eggs are completely set, about 8 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.