Cheesy Mushroom-Spinach Mini Frittatas

southernliving.com

Samantha Wolff

8 large eggs

¼ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about ¼ cup)

2 tsp. Dijon mustard

¼ tsp. black pepper

1 tsp. kosher salt

3 Tbsp. olive oil

5 oz. mixed fresh mushrooms (such as shiitake, baby portobello, and oyster), sliced

2 medium garlic cloves, finely chopped (2 tsp.)

1 tsp. fresh thyme leaves, finely chopped

¼ tsp. crushed red pepper

3 cups fresh baby spinach (from 1 [5-oz.] pkg.)

3 oz. fontina cheese, grated (about ¾ cup)

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

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