Ingredients:

  • 2 Tbsp Olive Oil
  • 1 small Yellow Onion, finely diced
  • 1/2 medium Bell Pepper (Red or Yellow), diced
  • 6 oz Cremini or Button Mushrooms, thinly sliced
  • 2 cloves Garlic, minced
  • 2 cups Fresh Spinach (packed), roughly chopped
  • 8 Large Eggs
  • 1/4 cup Whole Milk or Heavy Cream
  • 1/2 cup Parmesan Cheese, grated (divided)
  • 1 tsp Fresh Thyme or Chives, finely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large bowl, vigorously whisk the 8 eggs with the milk/cream, salt, pepper, and fresh herbs until pale yellow and slightly foamy. Stir in 1/4 cup of the Parmesan cheese.
  2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Sauté the diced onion and bell pepper for 5–7 minutes until softened and translucent.
  3. Add the sliced mushrooms. Cook until they release their moisture and it evaporates completely. Stir in the garlic and chopped spinach; cook until the spinach is wilted down entirely (about 1 minute). Spread the vegetable mixture evenly across the bottom of the pan.
  4. Pour the whisked egg mixture evenly over the vegetables in the pan. Gently shake the pan once to ensure the mixture settles. Reduce the heat to low and cook on the stovetop for 5–8 minutes, or until the edges of the frittata are set but the centre is still very liquid.
  5. Sprinkle the remaining 1/4 cup of Parmesan cheese over the liquid centre. Transfer the skillet to the preheated 375°F (190°C) oven. Bake for 12–15 minutes, or until the frittata is puffed up, golden brown, and the centre is set when gently jiggled (Alternatively, place under a hot broiler for 3–5 minutes).
  6. Remove the frittata from the oven and let it rest in the pan for 5–10 minutes. Carefully slide the frittata out onto a cutting board, slice into wedges, and serve warm or at room temperature.