Apple Mushroom Frittata

Frittata, from the Italian for fried, is the open-faced cousin of the omelet, baked until puffy and golden. This version folds sweet firm apple and earthy cremini mushrooms into creamy eggs with Parmesan and thyme for a one-skillet brunch.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 268 cal
• 17g protein
• 9g carbs
• 18g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 8 ounces cremini mushrooms
• 1 medium firm apple
• 1 shallot
• 1 teaspoon fresh thyme leaves
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups baby spinach

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center.
2. 2Wipe the mushrooms clean and slice them thin; core the apple and cut into thin half-moons; mince the shallot.
3. 3In a large bowl, whisk the eggs with the milk, half the salt, pepper, and most of the Parmesan until frothy and uniform.
4. 4Heat an oven-safe 10-inch nonstick skillet over medium heat with the olive oil and butter until the butter foams.
5. 5Add the shallot and cook 1 minute until fragrant, then add the mushrooms and remaining salt; sauté 5 to 6 minutes until the mushrooms release liquid and turn golden.
6. 6Stir in the apple slices and thyme; cook 2 more minutes until the apple edges soften slightly but still hold shape.
7. 7Add the spinach and toss just until wilted, about 30 seconds, then spread the vegetables evenly across the pan.
8. 8Pour the egg mixture over the vegetables and gently shake the pan so eggs settle into every gap; cook undisturbed on the stovetop 2 minutes until edges begin to set.
9. 9Sprinkle the remaining Parmesan on top and transfer the skillet to the oven.
10. 10Bake 12 to 14 minutes until the center is just set, puffed, and lightly golden with no liquid jiggle.
11. 11Remove from oven, rest 3 minutes, then slide or cut into wedges and serve warm.