For retired Test Kitchen Professional Pam Lolley as well as countless others, this decadent cheesecake is an annual tradition.

Whip Up Fluffy Eggs

Beating the mixture with a fork (instead of a whisk) incorporates less air, giving the frittatas a lighter texture.

O V E R E A S Y

Start Your Engine

Get the day going with a protein-packed make-ahead breakfast

Cheesy Mushroom- Spinach Mini Frittatas

ACTIVE 20 MIN. - TOTAL 45 MIN. MAKES 12

8 large eggs 1⁄4 cup heavy whipping cream 1 oz. Parmesan cheese, grated (about 1⁄4 cup) 2 tsp. Dijon mustard 1⁄4 tsp. black pepper 1 tsp. kosher salt, divided 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 1⁄4 tsp. crushed red pepper 3 cups fresh baby spinach (from 1 [5-oz.] pkg.) 3 oz. fontina cheese, grated (about 3⁄4 cup)

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tray with cooking spray. 2. Place eggs, whipping cream, Parmesan, Dijon, black pepper, and 3⁄4 teaspoon of the salt in a large bowl. Beat with a fork until combined (do not overbeat). Set egg mixture aside. 3. Heat oil in a large skillet over medium-high. Add mushrooms, and cook, undisturbed, until golden on bottom, 2 to 3 minutes. Stir mushrooms. puffed and set, about 18 min- utes. Cool in pan 5 minutes. (They will deflate as they cool.) Run a paring knife around edges to loosen and remove frittatas. Serve immediately, or (if making ahead) transfer to a wire rack to cool completely, about 20 minutes. Store in an airtight container in refrigerator for up to 3 days or in freezer for up to 3 months. 6. To reheat, place frittatas on a microwavable plate and micro- wave at MEDIUM (50% power) for 1 minute to 1 minute, 30 seconds (if refrigerated) or 2 minutes (if frozen). Serve immediately.

Cook, stirring often, until golden on all sides, 3 to 4 more minutes. Stir in garlic, thyme, crushed red pepper, and remaining 1⁄4 teaspoon salt. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; stir in spinach until wilted. 4. Divide grated fontina evenly among prepared muffin wells (about 1 tablespoon per well). Spoon mushroom-spinach mixture evenly on top (about 2 tablespoons each), and ladle egg mixture evenly into wells, filling each about three-fourths full (about 3 tablespoons per well). 5. Bake in preheated oven until