Say hello to your new favorite breakfast! This Spinach Mushroom Frittata is a deliciously simple and healthy dish that's loaded with protein, fresh veggies, and plenty of flavor.
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Do you love omelets as much as I do? You'll find frittatas offer similar flavor with a bit of extra flare.
This egg-cellent dish (yeah, I did that) is perfect for breakfast, brunch or even lunch. It's easy to make and can be customized with your favorite ingredients. A vegetable loaded frittata that is going to fuel your body and satisfy your tastebuds!
This Spinach Mushroom Frittata Is..
- Quick and Easy
- Made with Fresh Ingredients
- Great Breakfast or Brunch Recipe
- Healthy and Nutrient Rich
- Family Friendly
And if you love this, you might want to try out my spring vegetable strata for more breakfast inspiration.
How to Make it!
Full steps on how to make this spinach and mushroom frittata is in the printable recipe card. This is a quick walk through.
- Preheat oven to 400°F.
- Beat the eggs, cheese, half and half (if using), salt, and pepper in a large bowl until well combined.
- Heat the oil in a 10-inch cast iron skillet over medium heat.
- Cook the onion for 3-4 minutes or until it starts to soften.
- Add the mushrooms and cook for 5-6 minutes or until browned.
- Add the garlic and cook for an additional 1 minute.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Remove the veggies from the skillet, spray generously with cooking spray, then pour in the egg mixture and spread the veggies over the top.
- Bake in preheated oven for 15-20 minutes or until the eggs have set in the center.
- Allow the frittata to cool for 10 minutes before slicing and serving.
Scroll down for the detailed instructions and printable recipe card!
What You'll Need to Make a Frittata
Non-Stick Skillet
You will need a good quality non-stick skillet (or a well seasoned cast iron skillet) to cook the frittata. A 10-12 inch skillet works well for this recipe.
A Mixing Bowl and Whisk!
You will need a mixing bowl to beat the eggs and other ingredients together. And of course, a whisk. You can use a fork in a pinch, but you'll get the fluffiest result with a whisk.
Helpful Tips
Use Fresh Ingredients
Use fresh and high-quality ingredients for the best flavor. Fresh herbs and vegetables will give you the best taste, texture, and flavor. I don't find that frozen veggies work well in frittatas at all.
Pre-Cook the Vegetables
Whenever you're adding fresh veggies to a frittata, you want to be sure to cook them before adding to the egg mixture. I sauteed my veggies for this frittata, but you can also roast the in the oven.
Flipping the Frittata
Once the frittata is mostly cooked, you get to everyone's favorite part of frittata making... flipping it over! Here's my trick: Place a plate on top of the skillet and flip the frittata onto the plate. Then slide it back into the skillet to finish cooking the other side. Works every time. (Ok, it works like 95% of the time. You win some, you lose some.)
Variations to Frittata Recipe
Mix up the Vegetables
You can use this recipe as a base frittata recipe with the veggies of your choice. Try diced up broccoli, bell peppers, and onions - whatever is in season. Just keep the ratio of veggies to eggs roughly the same.
Kale vs Spinach
You can swap the spinach leaves with kale in this frittata for a slightly different spin. This is going to alter the flavor a bit but still give you a nice amount of nutrients in the frittata.
Rest the Frittata
Once the frittata is cooked, let it rest for a few minutes before slicing and serving. This will help to set the eggs and make it easier to cut and serve.
FAQs for this Mushroom Spinach Frittata
What is a frittata?
A frittata is an Italian dish that is similar to an omelet or a crustless quiche. It is made by whisking eggs with cheese and other ingredients such as vegetables, meats, and herbs, then cooking the mixture in a skillet on the stove and finishing it in the oven. Frittatas are typically cooked on low heat to avoid burning the bottom, and the pan is often flipped to cook the other side.
How to store leftover frittata?
Place the frittata slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Refrigerate the leftovers for 3-4 days, and then reheat in the microwave or oven.
Can you freeze frittatas?
Frittatas can also be frozen for up to 2 months. To freeze, wrap individual slices in plastic wrap and aluminum foil or place in airtight containers. When ready to eat, defrost the frittata in the refrigerator overnight, then reheat in the oven or microwave.
How do you keep a frittata Fluffy?
Making sure to use a bit of dairy and whisking your eggs really well are the two keys to keeping your frittata fluffy. Otherwise you will find your egg based frittata can fall a bit flat and dense.
More Tasty Breakfast Ideas
If you love this Mushroom Spinach Frittata, be sure to check out these other delicious ideas:
- Vegan Tofu Frittata with Spinach
- 20 Protein Packed Vegetarian Breakfasts
- 25+ Healthy Vegetarian Breakfast Ideas
📖 Recipe
Equipment
- Non-stick pan
Ingredients
- 8 large eggs
- 1 cup cheddar cheese, shredded
- ½ cup half and half
- ½ teaspoon salt
- ½ teaspoon Black Pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 oz mushrooms, sliced, such as button mushrooms
- 2 cloves garlic, minced
- 4 cups baby spinach
Instructions
- Preheat oven to 400 F
- In a large bowl, beat the eggs, cheese, half and half, salt and pepper until well combined and set aside
- In a 10" cast iron skillet, heat the oil over medium and cook the onion for 3-4 minutes, or until starting to soften
- Add the mushroom and cook until browned, about 5-6 minutes
- Add the garlic and cook an additional 1 minute
- Add the spinach and cook until wilted, about 2-3 minutes
- Remove the veggies from the skillet, and spray with cooking spray generously, then pour in the egg mixture, then spread the veggies overtop
- Bake in preheated oven 15-20 minutes, or until the eggs have set in the center
- Allow to cool 10 minutes before slicing and serving
Koni Kraft says
Made this for my family today. They loved it!