Creamy Spinach and Mushroom Frittata

This creamy spinach and mushroom frittata is a delightful blend of flavors and textures, featuring sautéed mushrooms, fresh spinach, and a rich Parmesan cream base. It's a perfect dish for brunch or a light dinner, offering a satisfying balance of protein and vegetables, while being easy to prepare and packed with flavor.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5 more minutes.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. In a separate bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until well combined. Pour this mixture over the sautéed vegetables in the skillet.
6. Cook on the stovetop for about 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs if desired.