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Cheesy Mushroom and Spinach Mini Frittatas
When mornings feel rushed, having a batch of these savory mini frittatas ready in the fridge changes everything. Earthy shiitake and oyster mushrooms mingle with fresh spinach and melted fontina cheese for a rich, satisfying breakfast. Beating the eggs gently with a fork instead of a whisk keeps the texture incredibly light and tender. You'll love how easily they pack for a portable meal or anchor a relaxed weekend brunch spread.
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.