Mushroom, Spinach and Feta Frittata

Preheat your oven to 350°F (180°C). Heat 1–1.5 tsp of olive oil in an oven-safe skillet. Sauté the onions for 2–3 minutes until soft, add the button mushrooms, and cook for another 5–6 minutes until the moisture evaporates and they turn lightly golden. Toss in the spinach and cook for 1–2 minutes until wilted, then remove from heat and let cool slightly.

In a large bowl, whisk the eggs with the milk or cream, and season with salt and pepper. Stir in the mushroom-spinach mixture and crumbled feta, gently folding everything together.

Lightly grease the bottom of the skillet with olive oil if needed, and pour in the egg and vegetable mixture evenly. Cook on the stovetop over medium heat for 1–2 minutes until the edges just begin to set.

Transfer the skillet to the preheated oven and bake for 12–18 minutes at 350°F (180°C) until the center is firm and the top is lightly golden. Baking time depends on thickness; look for a set center with no liquid egg remaining.