Mushroom and Spinach Frittata
This Swiss, Mushroom and Spinach Frittata is so savory and addictive, you’ll never want to serve anything else at brunch again.
- 1-2 tablespoons extra virgin olive oil
- 8 ounces button mushrooms, sliced (other mushrooms such as crimini may be substituted)
- 1 garlic clove, minced
- 5 cups baby spinach
- 10 large eggs, separated
- 1 cup half-and-half or whole milk
- 1 1/2 cup + 1/4 cup shredded Emmi Kaltbach™ Emmentaler® AOP Cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Place an oven rack on the center shelf and heat oven to 400°F.
- Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat (just enough oil to coat bottom of the pan; you might not need all of it). Add the mushrooms and cook until they’re soft, fragrant, and slightly darker in color, 3-4 minutes. Turn the heat down to medium-low and add the garlic, stirring for an additional 30 seconds. Add the spinach in batches, stirring as it wilts. Once all of the spinach is wilted, remove the pan from the heat.
- In a large bowl, beat the egg whites to a stiff peak using an electric mixer. In a separate large bowl, whisk together the egg yolks, then add the half-and-half, 1 1/2 cups cheese, salt and pepper.
- Gently fold the egg whites into the yolks using a spatula until evenly combined. Pour the egg mixture over the vegetables. Gently sprinkle the remaining 1/4 cup cheese evenly over the top.
- Bake in the oven for 10-13 minutes or until the eggs have set and fluffed up and the top is golden. Cut into wedges and serve.
- The frittata is best when served fresh, but leftovers can be refrigerated.