A delightful and healthy frittata packed with spinach, mushrooms, and a touch of cheese.
Preheat your oven to 375°F.
Preheating ensures even cooking right from the start.
In a nonstick skillet, sauté the onion and mushrooms over medium heat until softened.
Adding a pinch of salt while sautéing helps draw out the moisture from the vegetables.
Add the spinach to the skillet and cook until wilted.
Stir frequently to ensure even cooking.
In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
Whisking thoroughly incorporates air, making the frittata fluffier.
Pour the egg mixture over the vegetables in the skillet.
Ensure the vegetables are evenly distributed before adding the eggs.
Sprinkle the parmesan cheese on top.
For a golden crust, you can broil the frittata for the last 2 minutes of cooking.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the center is set.
Gently shake the skillet to check if the center is set; it should not jiggle.
Let the frittata cool for 5 minutes before slicing and serving.
Cooling slightly makes it easier to slice and enhances the flavors.
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