EFK Kitchen Ready
EFK Spinach & Mushroom Frittata
A simple skillet frittata with deeply browned mushrooms, tender spinach, onion, and cheese—good for breakfast, brunch, or an easy meatless dinner.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 375°F. Whisk eggs, milk, 3/4 teaspoon salt, and black pepper until fully combined.
- Heat olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. Cook mushrooms until their moisture evaporates and they brown, 6 to 8 minutes.
- Add onion and cook 3 to 4 minutes. Add garlic for 30 seconds, then spinach and remaining salt; cook just until wilted.
- Reduce heat to medium-low. Pour in the egg mixture and sprinkle cheese evenly over the top. Cook 2 minutes without stirring to set the edges.
- Transfer skillet to the oven and bake 12 to 16 minutes, until the center is just set and reaches 160°F. Rest 5 minutes, garnish if desired, and cut into 6 wedges.
Equipment
BlueStar burner and oven; de Buyer 12.5-inch Mineral B skillet or another oven-safe 10- to 12-inch skillet; mixing bowl; whisk; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Cook the center of the frittata to 160°F. Refrigerate within 2 hours and reheat leftovers to 165°F if serving hot again.
Leftovers & make-ahead
Refrigerate 3 to 4 days. Serve chilled, at room temperature briefly, or reheat gently so the eggs do not become rubbery.
View this recipe on the original EFK website ↗