How to make
Beat 6 eggs with 4 tbsp. of milk and add 1.4 oz (40 g) of grated gouda and season with thyme and salt.
In a cast iron skillet, which is also suitable for an oven - 9.5″ (24 cm), stew the sliced field mushrooms with butter, add the fresh spinach and crumbled white cheese.
Finally, add the mixture of beaten eggs with milk and gouda.
Cook for a minute on the stove and add the remaining 1.4 oz (40 g) of grated gouda on the frittata.
Transfer the frittata with mushrooms and spinach into a preheated oven on high heat for 7 minutes!
