Mushroom and Spinach Frittata

INGREDIENTS

• 6 Egg
• 300g Mushroom
• 120g Spinach
• 1 Onion
• 1 clove Garlic
• 120ml Milk
• 4 tsp Olive Oil
• 40g Parmesan Cheese
• 0.5 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Preheat the oven to 190°C. Clean 300g of mushroom and slice them, chop 1 onion, and mince 1 clove of garlic. Grate 40g of parmesan cheese if needed.

2. 2

   Heat 4 tsp of olive oil in a 20 cm ovenproof nonstick skillet over medium heat. Add 1 onion (chopped) and cook for 4 minutes until softened.

   ⏱ 4 min

3. 3

   Add 300g of mushroom (sliced) and 1 clove of garlic (minced). Cook for 6 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.

   ⏱ 6 min

4. 4

   Add 120g of spinach and cook for 2 minutes until wilted. Spread the vegetables evenly in the skillet.

   ⏱ 2 min

5. 5

   Whisk 6 eggs (beaten), 120ml of milk, 0.5 tsp of salt, and 0.5 tsp of black pepper together in a bowl. Pour the egg mixture over the vegetables and cook on the stovetop for 3 minutes, without stirring, until the edges begin to set.

   ⏱ 3 min

6. 6

   Sprinkle 40g of parmesan cheese evenly over the surface. Transfer the skillet to the oven and bake for 12 minutes, until the center is set, slightly puffed, and no liquid egg remains.

   ⏱ 12 min

7. 7

   Rest the frittata in the skillet for 5 minutes, then loosen the edges, slice into four portions, and serve.

   ⏱ 5 min