Food and Recipes Recipes Spinach and Mushroom Frittata Be the first to rate & review! Breakfast is served. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on February 25, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photography: Caitlin Bensel, Food Styling: Karen Rankin Active Time: 20 mins Total Time: 40 mins Servings: 4 A frittata is an easy way to turn eggs into a satisfying meal to serve hot or at room temp. All you need is a trusty ovenproof skillet—preferably nonstick, although a slick and shiny well-seasoned cast-iron pan can do the trick as well. Frittata fillings are open to creativity, but some go-to combinations are perfect matches, such as earthy mushrooms, leafy spinach, and melty cheese in this recipe. Although we tend to refer to interesting exotic mushrooms as wild, most of them are actually farmed and as easy to use as simple button mushrooms, but with far more flavor. We can find ready-to-use packages of these mushroom medleys in the produce section of most grocery stores, often near the packages of pre-washed baby spinach, which makes this recipe a snap to prepare. Ingredients 8 large eggs ¼ cup whole milk 1 tablespoon Dijon mustard 2 teaspoons chopped fresh thyme ½ teaspoon garlic salt ½ teaspoon black pepper ¼ 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 ½ cup sliced shallots (from 2 medium [2 ounces total] shallots) 5 ounces fresh baby spinach, coarsely chopped (about 4 cups) Directions 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. 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. 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. 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. Rate it Print