Mushroom Spinach Frittata

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 12 oz mixed fresh mushrooms (cremini and shiitake)
• 4 cups fresh baby spinach
• 8 large eggs
• 1 small yellow onion
• 2 garlic cloves
• 1 tsp chopped fresh rosemary
• 3 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 cup halved cherry tomatoes

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center.
2. 2Wipe mushrooms clean and slice them thin. Dice the onion and mince the garlic.
3. 3Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook 4 minutes until translucent and beginning to soften.
4. 4Add the remaining oil and the mushrooms. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms are browned, most liquid has cooked off, and the pan smells deeply savory.
5. 5Stir in the garlic and rosemary for 30 seconds until fragrant, then add the spinach by the handful. Toss until just wilted, about 1 to 2 minutes; season with half the salt and pepper.
6. 6In a large bowl whisk the eggs with the remaining salt and pepper and most of the parsley until evenly combined.
7. 7Pour the egg mixture over the vegetables in the skillet. Tilt the pan gently so the eggs settle into all the gaps. Sprinkle the Parmesan evenly over the top and scatter the cherry tomato halves cut-side up.
8. 8Cook on the stovetop over medium-low heat for 3 minutes until the edges just begin to set.
9. 9Transfer the skillet to the oven and bake 12 to 15 minutes until the center is puffed, set, and no longer jiggly, and the top is lightly golden.
10. 10Rest the frittata 5 minutes, then run a spatula the edge, slice into wedges, finish with the remaining parsley, and serve warm or at room temperature.