Mushroom Herb Frittata

Serves 6 · 20 min prep · 30 min cook

Ingredients

• 12 oz mixed fresh mushrooms (cremini, shiitake, oyster)
• 10 large eggs
• 1/3 cup whole milk
• 2 tsp fresh thyme leaves
• 3 Tbsp fresh chives, snipped
• 2 Tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1 shallot, thinly sliced
• 2 cups baby spinach
• 1 cup gruyère cheese, shredded
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest

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 so it is ready once the mushrooms are prepped.
2. 2Wipe the mushrooms clean with a damp towel, trim tough stems, and slice them into even pieces so they cook at the same rate. Keep varieties mixed for texture and flavor.
3. 3Heat the olive oil and butter together in the skillet over medium-high heat until the butter foams and smells nutty. Add the shallot and cook, stirring, until translucent and fragrant, about 2 minutes.
4. 4Add the mushrooms in a mostly single layer and cook without stirring for 2 to 3 minutes so the undersides brown. Stir and continue sautéing until the mushrooms release their liquid, the pan dries, and edges turn golden, 6 to 8 minutes total.
5. 5Stir in the garlic and cook just until aromatic, about 30 seconds. Add the spinach and fold until wilted and bright green, 1 to 2 minutes. Season the vegetable base lightly with salt and pepper, then remove the skillet from heat for a moment.
6. 6In a large bowl, whisk the eggs with the milk until no streaks remain and the mixture looks slightly frothy. Whisk in the thyme, chives, parsley, lemon zest, remaining salt and pepper, and most of the shredded cheese, reserving a handful for the top.
7. 7Return the skillet to medium heat and pour the egg mixture evenly over the mushrooms and greens. Tilt the pan gently so the eggs settle into every gap. Scatter the reserved cheese over the surface.
8. 8Cook on the stovetop without stirring until the edges just begin to set and pull away from the pan, 3 to 4 minutes. Transfer the skillet to the oven.
9. 9Bake until the center is puffed, just set, and no longer jiggly, and the top is lightly golden, 12 to 16 minutes. A knife inserted near the center should come out clean.
10. 10Rest the frittata in the pan for 5 minutes so it firms for clean wedges. Run a spatula the rim, slice into six portions, and finish with an extra sprinkle of fresh herbs. Serve warm for a shareable weekend brunch table.