Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 5 ounces (140g) fresh spinach, roughly chopped (or 300g frozen spinach)
  • 6 large eggs
  • 1/4 cup milk (60 ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in the oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until softened and browned, about 8-10 minutes. Add spinach (if using fresh, if using frozen make sure to remove any excess water), and cook until wilted. Season with salt, pepper, and red pepper flakes (if using).
  3. In a mixing bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper until well combined.
  4. Pour the egg mixture over the vegetables in the skillet. Gently stir to ensure vegetables are evenly distributed.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown. A knife inserted into the centre should come out clean.
  6. Let the frittata cool slightly before slicing and serving. Garnish with fresh parsley.