The Becker Frittata Recipe

Prep oven and eggs

Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together 8 eggs, 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until homogenous and slightly frothy. Set aside.

Caramelize onions

Thinly slice 1 yellow onion. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a 10-inch ovenproof skillet over medium-low heat. Add sliced onion and 1 tsp brown sugar. Cook, stirring every few minutes, for 18-22 minutes until deep golden and soft. If onions start to stick, add a splash of water. Remove onions to a bowl and wipe skillet if necessary.

Cook mushrooms

Increase heat to medium-high, add remaining 1 tbsp butter to the same skillet. Slice or quarter 8 oz mushrooms and add to skillet. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, 6-8 minutes until mushrooms are browned and liquid has evaporated. Add mushrooms to the bowl with caramelized onions.

Wilt spinach

Reduce heat to medium, add remaining small drizzle of oil if the skillet is dry. Add 3 cups fresh baby spinach and cook 1-2 minutes, tossing, until just wilted. Season lightly with a pinch of salt. Remove spinach and let excess moisture drain briefly.

Assemble in skillet

Return the skillet to medium heat and add the caramelized onions, mushrooms, and wilted spinach, spreading evenly. Pour the egg mixture over the vegetables, tilting the pan so eggs coat the bottom evenly. Sprinkle 1.5 cups shredded Vermont cheddar and 1 tsp fresh thyme leaves evenly over the top.

Cook and bake

Cook on the stovetop 2-3 minutes until edges begin to set. Transfer skillet to preheated oven and bake 12-15 minutes, or until the center is just set (a knife inserted near center should come out mostly clean). If you prefer a slightly browned top, place under broiler 1-2 minutes watching carefully.

Rest and slice

Remove frittata from oven and let rest 5 minutes to finish setting. Run a spatula around edges and slice into 6 equal wedges. Serve warm paired with the green salad.

Make dressing: In a small bowl or jar combine 1 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/2 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Toss salad: In a large bowl combine 4 cups mixed baby greens and optional 1/2 cup halved cherry tomatoes. Drizzle dressing over greens, toss gently to coat. Taste and adjust seasoning.

Plate: Serve a generous portion of tossed green salad alongside each frittata wedge. The bright, acidic salad balances the rich eggs and cheddar.