Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


8 eggs, lightly beaten
2 tablespoons milk
3/4 teaspoon kosher salt and freshly ground pepper to taste
1-2 tablespoons olive oil
1 small onion, diced (about 3/4 cup, red or yellow)
8 ounces baby bellas or mushrooms of choice, chopped
3 ounces spinach, roughly chopped (a little over half of a typical 5-ounce bag–a little more works, too, as it cooks down substantially)
3/4 cup shredded Fontina cheese, divided


  1. Preheat oven to 425 degrees.
  2. Mix eggs with milk, salt and pepper in a medium bowl.
  3. Heat one tablespoon olive oil over medium-high heat in a 10-inch cast iron skillet or other oven-safe skillet.
  4. Sauté the onion until is begins to soften, 2-3 minutes. Add the mushrooms and sauté, stirring frequently, until golden brown and caramelized, about 8 minutes more. Cooking the mushrooms really well brings out their best flavor.
  5. Add the spinach and cook until completely wilted, another 1-2 minutes. Add another tablespoon of olive oil if the skillet become dry at any point.
  6. Reduce the heat to medium-low and pour in the egg mixture. Cook, stirring gently, until the eggs begin to set but do not begin to scramble.
  7. When eggs are just set, gently stir in 1/2 cup of Fontina and cook for 2-3 minutes more, without stirring, until eggs begin to set around the edges.
  8. Transfer the pan to the oven and bake until the eggs are just set in the middle, 4-5 minutes.
  9. Remove from oven and switch to broil setting.
  10. Sprinkle the remaining 1/4 cup cheese over the top and broil for 1-2 minutes, watching very closely, or until top is golden brow
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