Eggs: 150g (3 large), Spinach: 50g (1.5 cups, fresh), Mushrooms: 120g (1.25 cups, sliced), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Cheddar cheese: 30g (2 tbsp, shredded), Milk: 30ml (2 tbsp), Olive oil: 10ml (2 tsp), Fresh thyme: 2g (1/2 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. In a bowl, whisk together 3 eggs, 30ml milk, 1g salt, and 1g black pepper. 3. Heat 10ml olive oil in an oven-safe skillet over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 120g sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. 7. Add 50g spinach and 2g chopped thyme. Cook until spinach is wilted, about 1-2 minutes. 8. Pour the egg mixture over the vegetables in the skillet. 9. Sprinkle 30g shredded cheddar cheese on top. 10. Cook for 3-4 minutes until the edges start to set. 11. Transfer the skillet to the oven and bake for 10-12 minutes, until the frittata is set and lightly golden on top. 12. Let cool for 5 minutes before slicing and serving.
