An oven-baked egg frittata loaded with mushrooms, spinach, and parmesan. Great for feeding a crowd or meal prep.
Preheat oven to 190C (375F).
Heat olive oil in an oven-safe skillet over medium heat.
Saute sliced mushrooms for 4 minutes until golden.
Add spinach and cook until wilted, about 1 minute.
Whisk eggs with grated parmesan, salt, and pepper.
Pour egg mixture over the vegetables in the skillet.
Cook on the stove for 2 minutes until edges begin to set.
Transfer to the oven and bake for 12-15 minutes until set and lightly golden on top.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.