Before you fire up your skillet, get all your ingredients ready. Slice your mushrooms, chop the spinach, and crumble the goat cheese. Trust me, having everything prepped makes the cooking process smoother.

In a large oven-safe skillet, melt that tablespoon of butter over medium heat. Add the sliced mushrooms and sauté them until they’re golden and tender, about 5-7 minutes. The aroma will make you eager to dive in!

Once the mushrooms are ready, toss the chopped spinach into the pan. Stir and cook until it wilts, which will only take about 2 minutes. Once the spinach is bright green and tender, it’s time to move on.

In a large mixing bowl, crack those eight eggs. Pour in the whole milk, and whisk until it’s all combined. The goal here is to introduce some air into the mixture for fluffiness. Don’t forget to add salt, pepper, garlic powder, and crushed red pepper flakes.

Pour the egg mixture over the sautéed vegetables in the skillet. Give it a gentle stir to distribute everything evenly. Now, let it cook on the stovetop for about 3-4 minutes. You want the edges to start setting but the center to remain a bit soft.

Sprinkle the crumbled goat cheese and chopped chives over the top of the frittata. This step elevates the dish and adds layers of flavor.

Preheat your oven to 375°F (190°C). Once that’s done, transfer the skillet to the oven. Bake it for about 15-20 minutes or until the center is set and a little puffy. You’ll know it's ready when it’s golden brown and a knife comes out clean.

Take your frittata out of the oven (don’t burn your hands, please!). Let it cool for a few minutes. Slice it into wedges, sprinkle a few more chives on top, and serve. Enjoy every bite!