Mushroom and Spinach Frittata

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced)
• Fresh spinach (4 cups, packed)
• Eggs (6 large)
• Milk (1/4 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Parmesan cheese (1/2 cup, grated)
• Cheddar cheese (1/2 cup, shredded)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and their liquid has evaporated, about 5 minutes.
4. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
6. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to evenly distribute the ingredients.
7. Sprinkle the grated Parmesan and shredded cheddar cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the middle and the cheese is melted and bubbly.
9. Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.