Spinach, Mushroom and Gruyère Veggie Frittata

Ingredients

• 2 tbsp extra-virgin olive oil
• 300 g cremini mushrooms, sliced
• 1 tbsp unsalted butter
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 1 tbsp dry white wine
• 4 cups baby spinach
• 8 unit large eggs
• 0,33 cup whole milk
• 1 cup Gruyère, shredded
• 3 tbsp fresh chives, chopped
• 0,5 unit lemon
• 1 tsp salt and pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C) with a rack in the upper third.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a 10-inch (25 cm) oven-safe non-stick or cast-iron skillet over medium-high heat until the oil shimmers without smoking.

3. 3

   Add 300 g sliced cremini mushrooms in a single layer and sear undisturbed 3 minutes until deeply golden, then stir and cook 2 more minutes to caramelize the edges.

4. 4

   Reduce heat to medium, add 1 tbsp unsalted butter, 1 finely diced shallot and 2 minced garlic cloves; sweat 2 minutes until the shallot turns translucent and fragrant.

5. 5

   Deglaze with 1 tbsp dry white wine, scraping the fond, and reduce until nearly dry. Add 4 cups fresh baby spinach in handfuls, tossing until just wilted, about 1 minute. Season with 1/2 tsp salt and freshly cracked pepper.

6. 6

   In a bowl, whisk 8 large eggs with 1/3 cup (80 ml) whole milk, 1/2 tsp salt and a generous pinch of pepper until fully emulsified and slightly foamy.

7. 7

   Stir 3/4 cup shredded Gruyère and 2 tbsp chopped fresh chives into the egg mixture, then pour evenly over the vegetables in the skillet. Gently tilt the pan to distribute.

8. 8

   Cook undisturbed on the stovetop for 2 minutes until the edges begin to set, then scatter another 1/4 cup Gruyère on top.

9. 9

   Transfer to the oven and bake 12–15 minutes until the centre is just set with a slight jiggle and the top is puffed and golden.

10. 10

    Rest 5 minutes, then slide onto a board, shower with more chives and a squeeze of lemon, and cut into wedges.