Cheesy Mushroom-Spinach Mini Frittatas

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

1. 1Preheat the oven to 350°F and lightly coat a 12-cup muffin tin with cooking spray.
2. 2Combine the eggs, heavy cream, grated Parmesan, Dijon mustard, black pepper, and three-quarters of a teaspoon of salt in a large bowl. Beat the mixture gently with a fork just until blended, being careful not to overmix, and set it aside.
3. 3Warm the olive oil in a large skillet over medium-high heat. Drop in the sliced mushrooms and let them cook without moving them for two to three minutes until the bottoms turn golden brown, then give them a stir.
4. 4Continue cooking and stirring the mushrooms frequently for another three to four minutes until they are browned all over. Stir in the chopped garlic, fresh thyme, crushed red pepper, and the remaining quarter teaspoon of salt.
5. 5Cook the mushroom mixture while stirring constantly for about one minute until fragrant. Take the skillet off the heat and fold in the fresh baby spinach until the leaves wilt completely.
6. 6Distribute the grated fontina cheese evenly among the prepared muffin cups, using about one tablespoon for each well.
7. 7Spoon about two 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.
8. 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 five minutes.
9. 9Run a small paring knife around the edges of each cup to loosen the frittatas and lift them out of the pan.
10. 10Serve the frittatas right away, or transfer them to a wire rack to cool completely for about 20 minutes to save for later.
11. 11Pack the cooled frittatas into an airtight container and store them in the refrigerator for up to three days, or keep them in the freezer for up to three months.
12. 12Reheat the frittatas on a microwave-safe plate at 50 percent power for 60 to 90 seconds if refrigerated, or up to two minutes if frozen, and serve immediately.

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