Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). This is essential for cooking the frittata evenly.

Sauté the Vegetables:

In an oven-safe skillet, heat the olive oil or butter over medium heat.

Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-7 minutes. If you’re adding spinach or kale, toss it in and cook until wilted.

Prepare the Egg Mixture:

In a mixing bowl, whisk together the eggs, grated cheese, salt, and pepper until well combined.

Combine Ingredients:

Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to ensure even distribution of the vegetables.

Cook on the Stovetop:

Cook on the stovetop for about 3-4 minutes until the edges start to set but the center is still slightly runny.

Bake the Frittata:

Transfer the skillet to the preheated oven. Bake for about 15-20 minutes, or until the frittata is fully set and the top is golden brown.

Cool and Serve:

Remove the frittata from the oven and let it stand for 5 minutes. This allows it to firm up a bit.

Slice into wedges and serve warm, garnished with fresh herbs.

Variations

Vegetarian: Add other vegetables like bell peppers, zucchini, or tomatoes.

Meat Lover: Incorporate cooked bacon, sausage, or ham for a heartier dish.

Dairy-Free: Use a dairy substitute like nutritional yeast for flavor and omit cheese.