EGG FRITTATA BAKED RECIPES

Steps:

• Preheat oven to 425°
• In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt and black pepper until well combined. Whisk in 1/2 cup of cheddar, saving the rest for topping.
• In an oven safe skillet warm the EVOO over medium-high heat until shimmering. Add the onion, mushrooms and remaining salt. Sautee, stirring frequently, until the onion is tender and the mushrooms are slightly softened, about 3 to 5 minutes.
• Add the spinach and cook until the spinach has wilted, about 30 to 60 seconds.
• Spread the mixture in an even layer on the bottom of the skillet. Whisk the egg mixture again and pour over the egg mushroom mix. Sprinkle the remaining cheddar on the top and bake until the middle is just barely set, about 10 to 12 minutes.
• Remove the frittata from the oven and let it rest for about 10 minutes before slicing. Sprinkle with dill and serve immediately or refrigerate. The frittata will keep for up to 3 days in the fridge.

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.