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Mushroom, Spinach, Cheddar Frittata

Print Recipe
Fluffy baked eggs with sautéed veggies and cheese.
Course Breakfast, Main Course
Keyword breakfast, eggs, frittata, vegetarian

Equipment

  • 1 10" oven safe pan

Ingredients

  • 1 cup mushrooms diced
  • 3 cups spinach packed
  • 1/4 cup thyme
  • 12 eggs
  • 1/2 cup heavy cream
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 cup cheddar cheese

Instructions

  • In an oven safe pan, on medium heat, sauté mushrooms in some olive oil until wilted and all liquid has been cooked out.
  • While mushrooms are cooking, mix eggs with heavy cream and salt and pepper.
  • Preheat oven to 350F
  • Add spinach to pan and stir until all spinach has wilted. While stirring, mix in a pinch of salt and pepper with the thyme to the mushrooms and spinach.
  • After spinach has wilted, turn off the heat and pour in egg mixture.
  • Gently stir eggs with spinach and mushrooms.
  • Top with shredded cheddar cheese and bake for 20 minutes.
  • The frittata will be very puffy when removed from the oven and will slowly deflate.
  • Optionally, top with more thyme and allow to rest 10 minutes before serving.