Description
Frittatas are basically crustless quiches. They are light, fluffy, and thick when made well. This version is filled with caramelized onions, mushrooms, baby spinach, and Gruyere cheese for a savory breakfast, brunch, or light dinner.
Ingredients
Scale
- 12 large eggs
- 1/2 cup half and half (or whole milk with a splash of heavy cream)
- 1 large onion, sliced
- 8 oz baby bella mushrooms,
- 2-3 cups fresh baby spinach, stems removed and roughly chopped
- 2 cups Gruyere cheese, shredded
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/8 to 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 375° F.
- Slice the onion into thin strips and saute in a 10″ cast iron skillet along with 1 tablespoon of oil and 1 tablespoon of butter. Season generously with salt as it will help the onion sweat and caramelize. Allow to saute for 35-40 minutes until very tender, stirring frequently until a deep brown color is achieved. Set aside 1/4 cup of the onions.
- Add the sliced mushrooms and cook for an additional 5 minutes or until all the liquid has been released and evaporated.
- Add the chopped spinach to the skillet and cook for just a minute until spinach is tender.
- In large bowl, whisk together eggs, cream or milk, salt, pepper, paprika, thyme, oregano, and red pepper flakes, if using. Whisk well until eggs are frothy. Add the shredded cheese and stir to combine. Pour the egg mixture into cast iron skillet and top the frittata with the reserved onions.
- Carefully put the frittata in the preheated oven on the middle rack and bake for 22-25 minutes until middle is set but not overcooked. The frittata will continue to cook in the skillet when you take it out of the oven so do not overcook. Allow to cool 10 minutes before serving.
- Top with sour cream, avocado or chives.
WHAT TO SERVE WITH THIS:
Homemade Crispy Diced Homefries
