Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, frittata recipe, brunch or lunch. Quick One Dish Meals, Some Cooking Required.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute.
Add the spinach, a handful at a time and stir until wilted. Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready.
Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way.
About UsNYT Cooking is a subscription service of The New York Times. Access to this page has been denied because we believe you are using automation tools to browse the website. When you’re looking for something healthy in a hurry, you can’t beat this vegetable frittata cooked in a cast-iron skillet. How Does It Stack Up 15 Years Later?