Go Back
A golden spinach and cheese frittata in a small cast iron skillet with green onions and fresh spinach leaves

Frittata (Breakfast)

A golden one-skillet breakfast frittata with eggs, spinach, mushrooms, cherry tomatoes and melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup milk or heavy cream
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 small onion diced
  • 1 cup sliced mushrooms
  • 2 cloves garlic minced
  • 1 cup baby spinach
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped green onions or chives for serving

Method
 

  1. Preheat the oven to 375°F (190°C). Use a 10-inch oven-safe skillet, ideally cast iron.
  2. Heat the olive oil and butter in the skillet over medium heat. Cook the onion and mushrooms for 4 to 5 minutes until softened and lightly golden. Add the garlic and cook 30 seconds more.
  3. Add the spinach and cherry tomatoes and cook 1 to 2 minutes until the spinach wilts. Spread everything in an even layer.
  4. Whisk the eggs with the milk, salt and pepper until fully combined and slightly frothy. Stir in the mozzarella.
  5. Pour the egg mixture evenly over the vegetables and sprinkle the Parmesan on top. Cook on the stove for 2 to 3 minutes, without stirring, until the edges just start to set.
  6. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the center is set and the top is lightly golden and puffed.
  7. Rest the frittata in the pan for 3 to 5 minutes so it settles and slices cleanly.
  8. Scatter green onions over the top, slice into wedges and serve warm.

Notes

Do not overcook; pull the frittata out when the center is just set, as it keeps cooking in the hot pan. Cook the vegetables until the pan looks dry so the frittata is not watery. Use an oven-safe skillet; cast iron is ideal. Swap the filling with ham, sausage, peppers, zucchini, feta or goat cheese, keeping total vegetables to about 2 cups. Leftovers keep 4 days in the fridge and reheat well in a 325°F oven.