Spinach, Mushroom and Gruyère Veggie Frittata

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

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.

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.

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.

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.

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.

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.

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

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.

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