Mushroom and Swiss Frittata Recipe

Ingredients

• 4 large eggs, beaten
• ¼ cup heavy cream
• ¼ tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• ¼ lb (115 g) fresh mushrooms, sliced
• 1 garlic clove, minced
• 3 cups baby spinach
• 2 oz (55 g) Baby Swiss cheese, grated

1. Adjust the top oven rack to be in the second shelf from the top position. (Make sure there’s enough room above to fit the cast-iron skillet.) Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk eggs, heavy cream, and black pepper. Set aside.
3. Heat an 8-inch (20 cm) cast-iron or ovenproof skillet over medium-high heat. When the skillet is hot, add extra-virgin olive oil and wait for 15 seconds.
4. Add mushrooms to the skillet and sauté, stirring frequently, for 2 to 3 minutes, or until softened.
5. Add garlic and baby spinach and continue to sauté for 1 to 2 minutes, or until spinach is wilted and garlic is fragrant. Remove from heat.
6. Pour egg mixture evenly over top and sprinkle with Baby Swiss cheese.
7. Place the skillet on the top rack of the oven. Bake for 12 to 15 minutes, or until egg is set in the middle and a toothpick inserted in the center comes out clean. Serve hot right out of the pan.