Apple Mushroom Frittata

Frittata, from the Italian for "fried," is the open-faced cousin of the omelette, finished gently in the oven. This version folds earthy cremini mushrooms and sweet Honeycrisp apple into fluffy eggs with sharp cheddar for a brunch-ready skillet bake.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 285 cal
• 18g protein
• 9g carbs
• 20g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• 8 oz cremini mushrooms, sliced
• 1 medium Honeycrisp apple, thinly sliced
• 2 cups baby spinach
• 1/2 yellow onion, thinly sliced
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Set a 10-inch oven-safe skillet on the stove over medium heat.
2. 2Add the olive oil and butter to the skillet and swirl until the butter foams and smells nutty.
3. 3Add the onion and cook, stirring often, until it softens and turns translucent with light golden edges, about 4 minutes.
4. 4Scatter in the mushrooms and cook without stirring for 2 minutes so they sear, then stir and continue until they release liquid and turn deep golden, about 5 more minutes.
5. 5Tuck the apple slices into the pan and cook just until they soften at the edges but still hold shape, about 2 minutes. Season the mixture with salt, pepper, garlic powder, and thyme.
6. 6Add the spinach and fold gently until it just wilts and turns bright green, about 1 minute. Spread everything into an even layer.
7. 7In a large bowl, whisk the eggs with the milk until fully blended and slightly frothy. Stir in most of the cheese, reserving a small handful for the top.
8. 8Pour the egg mixture evenly over the vegetables. Tilt the pan so the eggs settle into every gap. Sprinkle the remaining cheese across the surface.
9. 9Cook on the stovetop without stirring until the edges just begin to set, about 2 to 3 minutes.
10. 10Transfer the skillet to the oven and bake until the center is puffed, set, and lightly golden, 14 to 18 minutes. A knife inserted in the middle should come out clean.
11. 11Rest the frittata in the pan for 5 minutes so it firms up for clean slices. Run a spatula the rim to loosen.
12. 12Slice into wedges and transfer to a warm platter. Finish with an extra pinch of thyme and a crack of black pepper before serving family-style.