Ingredients:

• 8 large eggs
• 1/4 cup milk (optional for creamier texture)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or chives, chopped, for garnish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
   • Chop the spinach, slice the mushrooms, finely chop the onion, and mince the garlic.
3. Sauté the Vegetables:
   • Heat the olive oil in an oven-safe skillet over medium heat.
   • Add the chopped onion and cook until softened about 3-4 minutes.
   • Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
   • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
   • Add the chopped spinach and cook until wilted, about 2-3 minutes.
4. Prepare the Egg Mixture:
   • In a large bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
5. Combine and Cook:
   • Pour the egg mixture over the sautéed vegetables in the skillet.
   • Stir gently to ensure the vegetables are evenly distributed.
   • Sprinkle the grated Parmesan cheese on top, if using.
6. Bake the Frittata:
   • Transfer the skillet to the preheated oven.
   • Bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
   • To check for doneness, insert a knife into the center of the frittata; it should come out clean.
7. Serve:
   • Remove the frittata from the oven and let it cool slightly.
   • Garnish with fresh parsley or chives.
   • Slice into wedges and serve warm.

Image for illustration purposes only. Source: Pexels