Frittatas are one of those dishes that feel fancy enough for a weekend brunch but are genuinely easy enough for a Tuesday night, and this one delivers on both counts. Earthy cremini mushrooms, wilted baby spinach, shallots, and garlic come together in a skillet before a silky egg mixture gets poured right over the top — the stovetop-to-oven method gives you perfectly set edges and a custardy, puffed center every time. A splash of dairy-free milk is all it takes to keep the eggs tender and rich without any cream or cheese, so the whole thing comes together from a short, straightforward ingredient list. For anyone who has wrestled with store-bought egg dishes that sneak in butter or hidden dairy, making this at home means you know exactly what's in every bite. The skillet goes straight to the table for serving, which means fewer dishes and a genuinely impressive presentation. Finish it with a scatter of fresh chives and slice it into wedges — it serves four and disappears fast.
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Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, dairy free milk, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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