Farmer’s Market Frittata
Tools You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef's knife
- 10" nonstick, ovenproof skillet
- Mixing bowls
- 8 eggs
- 1 cup spinach, roughly chopped
- ½ red onion, diced
- 1 cup assorted mushrooms, roughly chopped
- 1 tomato, thinly sliced in rounds
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon butter
- ¼ cup freshly grated parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 handful microgreens, for garnish (optional)
Preheat oven and beat eggs
Preheat the oven to 350°. As the oven is preheated, beat all 8 eggs in a mixing bowl.
Heat 1 tablespoon of olive oil in your skillet on the stovetop.
Once the oil is hot, add spinach and season with a pinch of salt and pepper. Sauté it until the spinach wilts. Remove it from the skillet and place it into a small bowl, setting it aside to cool.
Sauté onions and mushrooms
Using the same skillet, add in onions and mushrooms. Sauté until mushrooms begin to turn brown and the onions begin to soften. Season with a pinch of salt and pepper.
Add in butter
Add butter to the pan, swirling to coat the bottom.
Add in eggs
Make sure the mushrooms and onion are in a single layer and evenly distributed. Once the butter has melted, pour in the beaten eggs.
Drain spinach and add back into skillet
Squeeze out as much excess water as you can from the spinach and distribute evenly over the top of the mixture.
Top with tomato slices
Gently place the tomato slices over the egg mixture and sprinkle with grated parmesan cheese.
Place skillet in oven
Once the edges begin to set, move the skillet to the oven and bake until the eggs are set in the center, about 8–12 minutes.
Transfer to a serving plate
Carefully, remove the skillet from the oven, and using a rubber spatula, gently slide the frittata to a serving plate.
Garnish and serve
Cut into 8 slices, and garnish with some additional cheese and microgreens if desired. Enjoy!