Fiona's Forest Foraging Frittata
Inspired by a queen who knows her way around the woods, this hearty frittata is packed with earthy mushrooms, sweet caramelized onions, and tender spinach. It’s perfect for a substantial breakfast or a light lunch, bringing the flavors of the forest directly to your table with minimal effort.
Directions
- 1
Preheat oven to 350°F (175°C).
- 2
In a 10-inch oven-safe non-stick skillet, melt butter over medium heat.
- 3
Add sliced onion and cook, stirring occasionally, until softened and caramelized, about 10-12 minutes. Add mushrooms and cook until their liquid has evaporated and they are lightly browned, about 5-7 minutes.
- 4
Stir in spinach and cook until just wilted, about 2-3 minutes. Remove skillet from heat.
- 5
In a large bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper until well combined.
- 6
Pour the egg mixture evenly over the vegetables in the skillet.
- 7
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown around the edges.
- 8
Remove from oven and let cool for 5 minutes before slicing. Garnish with fresh parsley before serving.