Ingredients
- 6 large eggs
- 2 Tbsp. milk or water
- Salt and freshly cracked black pepper to taste
- A splash of Tabasco or other hot pepper sauce, optional
- 6 ounces Fontina or provolone cheese, grated (about 1 1/2 cups)
- 3 Tbsp. olive oil
- 1/2 pound mushrooms, thinly sliced
- 1 medium onion, halved and thinly sliced
- 3/4 pound fresh spinach, chopped, or one 10-ounce package frozen spinach, thawed and squeezed dry
- Two 6-ounce jars marinated artichoke hearts, drained and thinly sliced
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs, milk, salt, pepper, Tabasco, and cheese until uniformly yellow. Set aside.
Warm the oil in a 10- to 12-inch ovenproof skillet over medium heat. Add the mushrooms and sauté until they have begun to soften, about 3 minutes. Add the onion and continue cooking until both vegetables are very soft, another 5 to 7 minutes. Add the spinach and stir to combine. If using fresh spinach, cover the skillet until it wilts, about 3 minutes longer. Add the artichoke hearts, then pat the mixture down smoothly in the skillet. Reduce the heat to medium-low.
Pour the egg mixture over the vegetable mixture and stir gently in the pan. Continue heating until the bottom is set, about 3 minutes longer, lifting the edges and tilting the skillet to allow uncooked egg to flow to the bottom. Cover and transfer the skillet to the oven. Bake until set to your liking, 12 to 15 minutes. Serve hot or chilled, sliced into wedges.