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Cheesy Mushroom and Spinach Mini Frittatas
Sliced shiitake, baby portobello, and oyster mushrooms sauté with garlic, fresh thyme, and crushed red pepper before fresh baby spinach wilts in alongside them. Eight eggs beaten with heavy cream, Parmesan, and Dijon mustard pour over the vegetable mixture in a muffin tin, then fontina cheese goes on top before the tray goes into the oven. They come out as six individual frittatas, each with a golden, slightly puffed surface and a custardy center. Ready in 45 minutes and keeps refrigerated for several days.
Equipment
- Oven
- Skillet
- Muffin tin
Ingredients
- 8 large eggs
- ¼ cup heavy whipping cream
- 1 oz. Parmesan cheese, grated (about ¼ cup)
- 2 tsp. Dijon mustard
- ¼ tsp. black pepper
- 1 tsp. kosher salt, divided
- 3 Tbsp. olive oil
- 5 oz. mixed fresh mushrooms (such as shiitake, baby portobello, and oyster), sliced
- 2 medium garlic cloves, finely chopped (2 tsp.)
- 1 tsp. finely chopped fresh thyme leaves
- ¼ tsp. crushed red pepper
- 3 cups fresh baby spinach (from 1 [5-oz.] pkg.)
- 3 oz. fontina cheese, grated (about ¾ cup)
Instructions
- 1Preheat the oven to 350°F and lightly coat a 12-cup muffin tin with cooking spray.
- 2Combine the eggs, heavy cream, grated Parmesan, Dijon mustard, black pepper, and 3/4 teaspoon of the salt in a large bowl. Beat the mixture gently with a fork just until blended. Using a fork instead of a whisk incorporates less air, keeping the final texture tender rather than spongy. Set the mixture aside.
- 3Warm the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for 2 to 3 minutes until the bottoms turn golden brown. Letting them sit without stirring allows a proper sear to develop.
- 4Stir the mushrooms and continue cooking for another 3 to 4 minutes until they're browned all over. Stir in the chopped garlic, fresh thyme, crushed red pepper, and the remaining 1/4 teaspoon of salt.
- 5Cook the mushroom mixture, stirring constantly, for about 1 minute until fragrant. Remove the skillet from the heat and fold in the fresh baby spinach until the leaves wilt completely.
- 6Distribute the grated fontina cheese evenly among the prepared muffin cups, using about 1 tablespoon for each well.
- 7Spoon about 2 tablespoons of the cooked mushroom and spinach mixture over the cheese in each cup. Pour the reserved egg mixture evenly into the wells, filling each one about three-quarters of the way to the top.
- 8Bake the frittatas in the preheated oven for about 18 minutes until they puff up and the centers set. Let them cool in the pan for 5 minutes, then run a small paring knife around the edges of each cup to loosen and lift them out.
Notes
- Flavor: Mixed mushrooms like shiitake, baby portobello, and oyster provide the best depth of flavor.
- Appearance: The frittatas will naturally puff up in the oven and deflate slightly as they cool down.
- Storage: Pack cooled frittatas into an airtight container and keep them in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Reheat: Place frittatas on a microwave-safe plate and warm at 50 percent power for 60 to 90 seconds if refrigerated, or up to 2 minutes if frozen.