Mushroom Spinach Frittata

• 200 g (4 large eggs) — Large whole eggs, raw
• 120 g (about 1 2/3 cups white mushrooms, thinly sliced) — Raw white mushrooms
• 80 g (about 3 packed cups baby spinach) — Raw baby spinach
• 20 g (about 1/4 cup finely grated Parmesan) — Hard Parmesan cheese
• 5 g (1 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 4 g (1 large garlic clove, finely minced) — Raw garlic
• 0.7 g (1/2 tsp dried oregano) — Dried oregano leaves
• 0.4 g (scant 1/8 tsp fine salt) — Fine salt
• 0.3 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Heat the ovenSet an oven rack in the upper-middle position and preheat the oven to 400°F (204°C) for 5 minutes.5 min · 400°FLook for: The oven is fully heated before the frittata enters.Safety: Confirm the skillet is oven-safe, including its handle.
2. 2Prepare the mushrooms and spinachThinly slice the mushrooms, finely mince the garlic, and inspect the baby spinach, discarding any wilted leaves.3 minLook for: The mushrooms are uniformly sliced, the garlic is fine, and the spinach is clean and dry.Safety: Use a stable cutting board and keep the spinach dry to prevent hot-oil spatter.
3. 3Brown the mushroomsHeat the olive oil in a 20 cm oven-safe skillet over medium-high. Add the mushrooms and cook for 5 minutes, stirring twice; add the garlic and oregano for the final 30 seconds.5 minLook for: The mushroom liquid has evaporated, broad faces are golden, and the garlic is fragrant without browning.Safety: Keep the skillet handle turned inward and lower the heat if the garlic begins to color.
4. 4Wilt the spinachAdd the baby spinach to the browned mushrooms and stir over medium heat for 90 seconds.1 min 30 secLook for: The spinach is fully wilted and no watery liquid pools in the skillet.Safety: Add the spinach in two handfuls so leaves do not spill near the burner.
5. 5Add the egg mixtureWhisk the eggs, Parmesan, fine salt, and black pepper for 45 seconds. Pour over the mushroom-spinach mixture and cook over medium-low heat for 2 minutes without stirring.2 minLook for: The outer 2 cm of egg is set while the center remains glossy and fluid.Safety: Use a clean bowl and whisk for the raw eggs and do not taste the uncooked mixture.
6. 6Bake, rest, and serveTransfer the skillet to the oven and bake for 8 minutes. Verify the center reaches 160°F, rest the frittata for 3 minutes, loosen the edge, and slide the complete frittata onto a plate.11 min · 160°FLook for: The center is set rather than liquid, the top is lightly puffed, and the bottom releases cleanly.Safety: Use oven mitts for the hot handle, verify 160°F in the center, and refrigerate leftovers within 2 hours.