Savory Mushroom and Spinach Frittata Delight

Indulge in a single-serving frittata brimming with earthy mushrooms and fresh spinach, topped with a golden layer of parmesan for a perfect brunch treat.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). This temperature allows the frittata to cook evenly without drying out the eggs. Meanwhile, in a small oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Swirl the pan to ensure the entire bottom is coated with oil, which prevents sticking and helps create a beautiful golden crust on the frittata.
2. 2.
   Add the sliced mushrooms to the skillet. Sauté them for about 4-5 minutes, stirring occasionally, until they are browned and slightly caramelized. This browning brings out their umami flavor and reduces moisture, which is essential for a dense, flavorful frittata.
3. 3.
   Toss in the baby spinach and reduce the heat to low. Cook the spinach until just wilted, about 1-2 minutes. Stir to combine with the mushrooms. The spinach should be soft but still vibrant green, which retains its nutrients and color.
4. 4.
   In a separate bowl, beat the eggs until the yolks and whites are fully combined. This ensures an even texture throughout the frittata. Pour the eggs over the spinach and mushrooms in the skillet. Use a spatula to gently stir the mixture, allowing the eggs to cover all ingredients evenly. Sprinkle the parmesan cheese on top, which will melt and create a savory crust as it bakes.
5. 5.
   Transfer the skillet to the preheated oven. Bake for about 10-12 minutes, or until the eggs are set and the top is lightly golden. The center should not jiggle when the skillet is gently shaken. If using a different size pan or doubling the recipe, you may need to adjust the baking time to ensure the eggs are fully cooked. Let the frittata rest for a minute or two before serving to help it firm up.