Easy Oven Baked Egg Frittata Recipe
A super easy and elegant oven baked egg frittata to serve on Mother's Day
Preheat oven to 425°
1 tbsp EVOO
1 cup button mushrooms roughly chopped
1 small yellow onion chopped
3 cups baby spinach roughly chopped
1/3 cup thinly sliced scallions
several stalks of dill optional, for garnish
In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt and black pepper until well combined. Whisk in 1/2 cup of cheddar, saving the rest for topping.
In an oven safe skillet warm the EVOO over medium-high heat until shimmering. Add the onion, mushrooms and remaining salt. Sautee, stirring frequently, until the onion is tender and the mushrooms are slightly softened, about 3 to 5 minutes. Add the spinach and cook until the spinach has wilted, about 30 to 60 seconds.
Spread the mixture in an even layer on the bottom of the skillet. Whisk the egg mixture again and pour over the egg mushroom mix. Sprinkle the remaining cheddar on the top and bake until the middle is just barely set, about 10 to 12 minutes.
Remove the frittata from the oven and let it rest for about 10 minutes before slicing. Sprinkle with dill and serve immediately or refrigerate. The frittata will keep for up to 3 days in the fridge.