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Cheesy Vegetable Frittata


8 eggs

2 cups spinach, chopped

1 ½ cup mushrooms, chopped

½ cup sliced green onions

½ cup milk

1 cup grated Fontina or Mozzarella cheese


  1. Preheat oven to 350F.

  2. In a small cast iron skillet, warm Basil Genovese EVOO. Cook mushrooms over medium heat until soft and fragrant. Add spinach and wilt. Remove skillet from heat.

  3. In a bowl, whisk together eggs, milk, green onions, Feta & Herb Dipper, Roasted Garlic Sea Salt, and half of the cheese.

  4. Pour mixture directly into the skillet. Stir to incorporate spinach and mushrooms.

  5. Sprinkle the remaining cheese over top.

  6. Bake for 15-20 minutes, until frittata is cooked through. (Should be firm with only a slight jiggle.)


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