Mushroom, Spinach, and Feta Frittata
Breakfast for dinner: a puffy oven frittata packed with browned mushrooms, spinach, tomatoes, and salty feta.
Ingredients
- 10 large eggs
- ¼ cup whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- ½ red onion thinly sliced
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 5 oz baby spinach
- 1 cup cherry tomatoes halved
- ½ cup crumbled feta
Steps
Heat the oven to 400°F. Whisk 10 large eggs, ¼ cup whole milk, ¾ tsp kosher salt, and ½ tsp black pepper in a bowl.
Heat 2 tbsp olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Cook ½ red onion and 8 oz cremini mushrooms with the rest of the salt (¼ tsp kosher salt) until browned.
Add 2 cloves garlic, then 5 oz baby spinach a handful at a time, and cook until wilted and the pan is dry.
Spread the vegetables evenly, pour in the eggs, and scatter 1 cup cherry tomatoes and ½ cup crumbled feta on top. Cook without stirring until the edges set.
Bake until the center is just set and the top is puffed.
Rest 5 minutes, then slide onto a board and cut into wedges.
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