Ingredients:

  • 6 large eggs
  • 1/4 cup milk
  • 1 cup chopped fresh spinach
  • 1 cup sliced mushrooms
  • 1/2 cup shredded cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup diced bell peppers (optional)
  • 1/4 cup finely chopped onion (optional)
  • Fresh herbs for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat. Add mushrooms and any optional onions/bell peppers. Sauté until softened.
  3. Add chopped spinach and cook until wilted.
  4. In a bowl, whisk together eggs, milk, salt, and pepper until fully combined.
  5. Pour the egg mixture into the skillet, stirring gently to distribute the vegetables evenly.
  6. Sprinkle shredded cheese on top of the mixture.
  7. Cook on medium-low heat for 5-7 minutes, or until the edges begin to set.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and a toothpick inserted in the center comes out clean.
  9. Remove from oven, let it cool slightly, then slice and serve warm, garnished with fresh herbs.